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Minestrone Soup

Serves: 8
Total Calories: 308


1 pound ground beef
1/2 cup onion chopped
1/4 cup green bell pepper - chopped
1/4 cup celery chopped
1 (48-fluid ounce) can tomato juice
1 carrot sliced
1 beef bouillon
1 tablespoon dried parsley leaves
1 teaspoon basil leaves (or 1/2 tsp. ground basil leaves)
1 teaspoon oregano leaves (or 1/2 teaspoon ground oregano)
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
1 (15-ounce) can green beans - drained
1 (15-ounce) can garbanzo beans - drained
1 (15-ounce) can kidney beans - drained
1 cup rigatoni noodles, uncooked
parmesan cheese
1 (12-ounce) can tomato paste - optional


Brown hamburger with onions, green peppers, and celery. While the hamburger is browning cook carrots in small amounts of water. Place meat in large pot adding the tomato juice, spices, bouillon cube, cooked carrots, and beans. Heat to boil then add noodles and cook for 20 minutes or until the noodles are cooked. Add 1 can tomato paste if you want the soup to be thick. Serve with parmesan cheese as a garnish.

Note: Since 3 cans of beans makes the soup so large, I use only 1/2 can of each and make the 3 bean salad with the other 1/2. I also coot carrots when I make Orange glazed carrots.

Nutritional Facts:

Serves: 8
Total Calories: 308
Calories from Fat: 37

This Minestrone Soup recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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