• Minestrone Soup

    A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

    Nutrition Facts

    Serving Size 1 cup
    Calories 153
    Total Fat 4 g
    Saturated Fat less than 1 g
    Cholesterol 0 mg
    Sodium 191 mg

    Servings and Times

    Servings 16

    Ingredients and Preparation

    Ingredients Measures
    Olive oil ¼ cup
    Garlic, minced or 1/8 tsp garlic powder 1 clove
    Coarsely chopped onion 1 1/3 cup
    Coarsely chopped celery and leaves 1½ cup
    Tomato paste 1 can (6 ounces)  
    Chopped fresh parsley 1 tablespoon
    Sliced carrots, fresh or frozen 1 cup
    Shredded cabbage 4¾ cups
    (1 pound) tomatoes, cut up 1 can  
    Canned red kidney beans, drained and rinsed 1 cup  
    Frozen peas 1½ cup
    Fresh green beans 1½ cup
    Dask of hot sauce
    Water 11 cups
    Uncooked, broken spaghetti 2 cups
    1. Heat oil in a 4-quart saucepan.
    2. Add garlic, onion, and celery and sauté about 5 minutes.
    3. Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
    4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
    5. Add uncooked spaghetti and simmer 2-3 minutes only.

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