Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 157
Calories from Fat 82 (52%)
Amount Per Serving %DIV
Total Fat 9.2g 14%
Saturated Fat 5.9g 30%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 30.2mg 10%
Sodium 520mg 23%
Potassium 60.9mg 1%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0.3g 1%
Sugars 0.8g
Protein 13.4g 27%

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Recipe Description
This is a great last minute meal served with bread or sandwiches.
Prep time
15 min
Cook time
20 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
3 Slice(sli)  bacon, cut up
1   medium onion, chopped
1 Clove(clv)  garlic, minced
1/4 Cup(c)  carrots, sliced
1/4 Cup(c)  celery, chopped
3 Cup(c)  plus 1 tablespoon water
1   half jar (15 1/2 oz.) spaghetti sauce
8 Ounce(oz)  kidney beans, drained
1/4 Cup(c)  small shell macaroni or vermicelli
1 1/2 Teaspoon(t)  beef bouillon
1/4 Teaspoon(t)  pepper
1/4 Cup(c)  zucchini, chopped
1   parsley, as desired
1   parmesan cheese, grated

Preparation

In a 2-quart nonmetal casserole dish, cook the bacon, covered, in microwave on high for about 2 1/2 minutes or until almost crisp, stirring once.

Add the onion and garlic. Cook covered for 2 minutes or until onion is tender.

Drain and set aside. In the same casserole dish, combine carrots, celery and 1 tablespoon water. Cook covered for 2 to 3 minutes or until tender.

Stir in 3 cups water, bacon/onion mixture, spaghetti sauce, beans, macaroni, bouillon , pepper and zucchini.

Cook covered for 5 to 8 minutes or more until macaroni is tender.

Ladle soup into bowls.

Sprinkle each serving with parsley and parmesan cheese.

Additional notes

There are not reviews for this recipe.

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