Minestrone Soup

Serves: 8
Total Calories: 154
Prep time:
Cook time:
Total time:


4 cups cabbage, coarsely chopped (1/2 medium head)
1 medium onion, chopped
2 tablespoons dried parsley
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon black pepper
3 tablespoons melted bacon drippings or vegetable oil
5 cups beef broth, make from bouillon if needed
1 (16-ounce) can diced tomato or 2-cups fresh
4 ounces macaroni or other pasta on hand, (break up spaghetti if used)
1 medium zucchini, sliced
1 (16-ounce) can red kidney beans


In a 12” Dutch oven, over medium heat, sauté cabbage, onion, parsley, garlic, salt and oregano in the bacon fat; stirring often for 5 minutes, or until cabbage is crisp-tender.

Add broth, and tomatoes; bring to a boil. Stir in pasta, zucchini, and beans. Cook, stirring occasionally for 10 minutes, or until pasta is of desired doneness.

Nutritional Facts:

Serves: 8
Total Calories: 154
Calories from Fat: 2

This Minestrone Soup recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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