Connie's Minestrone Soup
A hearty soup for cold winter days. Serve with warm bread and butter and a tasty salad.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
slightly spicy
delicious
comfort food
autumn
winter
main dish
vegetables & beans
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt & pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic chopped
- 2 med onions chopped
- 6 stalks celery chopped
- 6 carrots (up to 9), chopped
- 1 can tomato or v8 juice + 1 can water (large tomato jui
- 5 cans beans drained (your choice) i use black, pinto, northern, kidney, whatever you prefer, and add as many as
- 2 potatoes (up to 5), chopped
- 1/3 small pasta
- 1 tbsp chili powder (up to 2)
- 1 dash cayenne
- Carbohydrate 17.837304875 g
- Cholesterol 6.106 mg
- Fat 5.372526875 g
- Fiber 4.50046007242203 g
- Protein 2.652381125 g
- Saturated Fat 1.90629245 g
- Serving Size 1 1 Serving (173g)
- Sodium 73.871975 mg
- Sugar 13.336844802578 g
- Trans Fat 0.320015825 g
- Calories 123 calories
Sauté onions, garlic, celery and carrots until soft and golden. Pour in tomato juice and water. Add beans. Add potatoes & pasta. Add spices and let simmer to blend flavors. If you prefer a soup with meat, brown 1 – 1½ lbs. ground beef (remove from pan and add back in), before sautéing vegetables.
