Creamy Minestrone Soup
This recipe is taken from the 1992 Milk Calendar. This is the Creamy Minestrone Soup recipe.
- Prep: 10 min
- Cooking: 40 min
Ingredients
- 4 slices of bacon diced
- 1/2 cup (125 mL) chopped onion
- 1 garlic clove minced
- 2 cans (10 oz/284 mL each) condensed beef broth undiluted
- 1 can (14 oz/398 mL) spaghetti sauce
- 1 can (14 oz/398 mL) kidney beans
- 1 cup (250 mL) water
- 1 cup (250 mL) thinly sliced carrots
- 1 cup (250 mL) sliced zucchini
- 1/2 tsp (2 mL) dried Italian seasoning
- 1/2 cup (125 mL) small shell-shaped pasta
- 2 cups (500 mL) Milk
- 2 tbsp (30 mL) all-purpose flour
- Salt and pepper to taste
- Grated Canadian Parmesan cheese
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Preparation
Cook bacon until crisp in large saucepan; drain, reserving drippings. Set bacon aside. Cook onion and garlic in bacon drippings until tender.
Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer 10 min or until vegetables are tender. Add pasta. Cover and simmer 10 min longer or until pasta is tender.
Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Sprinkle reserved bacon and Parmesan cheese over each serving.
Tips
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Nutritional information
Per serving| Energy: | 215 Calories |
| Protein: | 10 g |
| Carbohydrate: | 26 g |
| Fat: | 8 g |
| Fibre: | 5 g |
| Sodium: | 962 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 121 mg |
| Vitamin A: | 33 % |
| Niacin: | 26 % |
| Selenium: | 23 % |
| Folate: | 22 % |
