"A good soup to use up vegetables." — shelly0401
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garlic, finely chopped
1 (32 ounce) carton
1 (28 ounce) can
diced tomatoes, undrained
chopped fresh spinach
1 (15.5 ounce) can
cannellini beans, drained and rinsed
ground black pepper
This is an excellent vegetable soup. I cut the number of servings down as needed. However I used a whole can of beans and the soup was too thick. I thinned it with additional chicken broth. I also used diced tomatoes with garlic and chili peppers. Made for a very spicy soup!
Extremely good, but I need a WAY bigger pot than what I have! :)
I found this soup fast and flavorful. I had a bowl this morning and It hit the spot. I'm a diabetic and find soup is a good way to control my salt,fat and carbs. The only thing I changed was to trade the pasta for kidney beans and used V8 juice instead of tomato juice. Otherwise I stayed with the recipe. For lunch I am going to add a dollup of sour cream. yum! this ones a keeper. Tomorrow I think I will add some string beans. Thanks Shelly
* Percent Daily Values are based on a 2,000 calorie diet.
Minestrone Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 20
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