Corrigan's Minestrone

4.2

(178)

135 Reviews

11 Photos

Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.

Submitted by Corrigan Gommenginger

Updated on July 14, 2022

11

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
5 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 sweet onion, chopped
3 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can vegetable broth
1 ½ quarts water
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups uncooked elbow macaroni

Directions

Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Nutrition Facts (per serving)

221	Calories
3g	Fat
42g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 221
% Daily Value *
Total Fat 3g	4%
Saturated Fat 0g	2%
Sodium 874mg	38%
Total Carbohydrate 42g	15%
Dietary Fiber 7g	24%
Total Sugars 5g
Protein 8g	15%
Vitamin C 24mg	27%
Calcium 58mg	4%
Iron 2mg	13%
Potassium 676mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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