Vegetable Minestrone Zuppa

Vegetable Minestrone Zuppa Vegetable Minestrone Zuppa
  • 15 min prep
  • 55 minutes
  • 100 calories
  • $0.55
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 12 C (3 L)
  • 6 C (1,5 L) or Vegetable Broth, prepared
  • 2 C (500 ml) diced or crushed tomatoes
  • 2 celery stalks, sliced
  • 2 carrots, finely diced
  • 1 small onion, diced
  • 1 C (250 ml) cabbage, finely chopped
  • 1 Tbsp (15 ml) French Onion Dip Mix
  • 2 tsp (10 ml) Roasted Red Pepper Dip Mix
  • 1 can 14 oz/398 ml) kidney beans
  • 1/2 C (125 ml) whole-wheat or gluten-free pasta
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 1/4 C (60 ml) grated Parmesan cheese, optional

Preparation


 
  • Combine tomatoes and Chicken Broth in Multipurpose Pot - 12 C . Bring to a boil over high heat. Reduce temperature to medium-high.
  • Add next 6 ingredients and simmer for 30 minutes.
  • Stir in beans and pasta. Cover and bring back to a boil for 10 minutes or until pasta is tender, stirring twice. Season with Salt and Pepper.
  • Remove from heat and serve. Sprinkle individual servings with grated parmesan, if desired.
Nutritional Serving Size 1 cup (250 ml)
Calories 100
Fat 1 g
Saturated Fat 0.4 g
Transfat 0 g
Cholesterol 0 mg
Sodium 85 mg
Carbohydrates 18 g
Fibre 3 g
Sugar 3 g
Protein 5 g

Shop this recipe...

Multipurpose Pot - 12 C
French Onion Dip Mix
$9.00
Roasted Red Pepper Dip Mix
Sea Salt (Grinder)
Black Pepper (Grinder)