Quick Minestrone Soup |
This is *so* good, and very easy! I don't use the cheese, but I put it on the table for those who wish to have some.
Ingredients
- 2 cups diced zucchini
- 1/2 cup ditalini uncooked (small tubular-shaped pasta)
- 1/8 teaspoon pepper
- 2 cloves garlic minced
- 32 ounces one-third-less salt chicken broth (2 cans)
- 14 1/2 ounces Italian-style stewed tomatoes (1 can) undrained and coarsely chopped
- 16 ounces red kidney beans (1 can) drained
- 10 ounces frozen peas and carrots (1 package) thawed
- 1/2 cup grated Parmesan cheese
Directions
Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. Yield: 9 cups (serving size: 1 cup).
Per serving: 276 Calories; 3g Fat (10% calories from fat); 20g Protein; 44g Carbohydrate; 5mg Cholesterol; 862mg Sodium.
