30 minute Minestrone Soup

27 Jul

Yield: 5 1-cup servings


  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 3 cups water
  • 1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
  • 3 cubes beef bouillon
  • 1 cup torn fresh spinach
  • 2/3 cup cooked elbow macaroni
  • 1/4 teaspoon pepper


  • In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
  • Stir in spinach, macaroni and pepper; heat through.


Nutritional Information

Calories per serving: 88
Fat per serving: 2g
Protein per serving: 3g
Carbohydrates per serving: 14g
Cholesterol per serving: 0mg
Sodium per serving: 178mg


Source: Allrecipes.com


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