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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (486g) Recipe makes 4 servings The following items or measurements are not included below: beans |
||
| Calories 138 | ||
| Calories from Fat 12 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 388mg | 16% | |
| Potassium 699mg | 19% | |
| Total Carbohydrate 26.6g | 8% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 7.7g | ||
| Protein 7.1g | 14% | |
Ingredients
- 1 onion, chopped
- 3 cups water
- 2 cups chopped zucchini
- 1 cup diced carrot
- 1 cup beans, chopped
- 1 cup canned kidney beans, drained
- 3/4 cup diced celery
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- ground black pepper
- 400 g canned tomatoes
- 1 garlic clove, minced
- 1/4 cup uncooked macaroni
- 4 teaspoons grated parmesan cheese
Directions
1
Place onion in saucepan with one tablespoon water and saute until clear.2
Add remaining water and vegetables and bring to the boil.3
Cover, reduce heat to medium-low and cook for 25 minutes.4
Add macaroni, cover and cook for another 10 minutes.5
Place in large bowls, sprinkle with cheese, and serve with crusty bread.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sarah_Jayne
On Oct 20, 2008
This was very easy to throw together and was tasty. The only change I made was to use a bit of vegetable stock in place of some of the water. Made for Healthy Tag.
From: Enjolinfam
On Jul 1, 2007
My family and friends all agreed this was delicious! Thank you Sueie!
From: eatrealfood
On Feb 20, 2005
rarely is something as light and nutritious as tasty as this. i thought this recipe was very flexible so i just adapted it to include whatever veggies i had on hand, so i threw in some peas and corn too. i used fresh basil and i little extra seasoning. i also used some knorr veg stock instead of just water. dusted with parmesan, this was a delightful little supper with a crusty homemade bread.
From: Callmesmith
On Aug 26, 2006
Yum. I've never made minetrone before, but I will make this again. I actually just threw in a full can of kidney beans, and used a large can of tomatoes, and the result was wonderful. Very easy recipe, and tasted just like a second bowl. Thanks for posting.
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