Recipe by Judy
"Delicious vegetarian minestrone soup."
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Italian seasoning, or more to taste
ground black pepper
1 (14.5 ounce) can
diced tomatoes with basil and garlic
1 (15 ounce) can
kidney beans, drained
bite-sized pieces kale
This was delicious, and I would make it again in a heart beat. I used 4 cups vegetable bouillon (2 bouillon cubes / 4 cups water), cannellini beans and just added some fresh/frozen basil, as I didn't have any canned diced tomatoes with the basil included. It is a very hearty soup, with not a lot of liquid. You can always add more broth if you prefer it that way, but I enjoyed it just as is.
I am switching to vegetarianism, which is a drastic change for me. This was the first recipe I made AND enjoyed! I've made a batch every week for a month. I simmered the onion and veggies without oil and used fresh tomatoes...love it, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Judy's Hearty Vegetable Minestrone Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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