Marvelous Minestrone
This soup is a lot of chopping, but well worth it. The addition of V8 juice makes it tasty. One word of caution: it does tend to dry up the next day because the vegetables absorb the liquid. I keep extra V8 juice onhand to re-liquify.
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 clove garlic minced
- 2 bay leaves
- 1/4 teaspoon black pepper
- 2 cups water
- 1 tablespoon fresh sage chopped
- 2 teaspoons olive oil
- 1/2 cup celery chopped
- 1/2 cup red onion chopped
- 1 can kidney beans
- 1 tablespoon fresh italian parsley chopped
- 4 tablespoons parmesan cheese grated
- 1 medium potato chopped
- 3 cans diced tomatoes
- 1 cup carrots chopped
- 1 cup zucchini thinly sliced
- 4 oz cabbage shredded
- 1/2 cup leek chopped
- 2 cups no salt added v8 juice
- 1 tablespoon basil fresh chopped
- 1 cup small shell pasta
- Carbohydrate 22.7399583209898 g
- Cholesterol 16.9020000002359 mg
- Fat 1.18224966751646 g
- Fiber 2.40586387620758 g
- Protein 4.55221681311666 g
- Saturated Fat 0.270699820258029 g
- Serving Size 1 1 Serving (198g)
- Sodium 35.4944547452284 mg
- Sugar 20.3340944447823 g
- Trans Fat 0.257685083003095 g
- Calories 116 calories
Heat oil in a large pot. Add onion, garlic, leeks and carrots. cook until tender, about 3 minutes. Add all other ingredients except the kidney beans, potato, zucchini, basil, sage, parsley and pasta. Cover and simmer for 2 hours. Add the rest of the ingredients 30 minutes before serving, but add the pasta 15 minutes before serving.
