Garden Minestrone Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 medium carrots, chopped
1 medium zucchini, sliced
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth
3 cups V8 juice
1 can (15 ounces) garbanzo beans or chickpeas, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen cut green beans
1/2 cup uncooked elbow macaroni
1 teaspoon dried basil
1 tablespoon minced fresh parsley
Instructions
In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.
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