Close
Ingredients
| active dry yeast: 1/2 cup |
| water: 7 cups |
| chicken bouillon: 8 cubes |
| cabbage heads (chopped): 1/2 cup |
| onions (chopped): 1/2 cup |
| carrots: 2 |
| celery: 2 stalks |
| dried marjoram: 1/2 tsp |
| fresh thyme: 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| black pepper: 1/4 cup |
| pasta (spaghetti): 2 oz |
No Fat Minestrone Soup
Credit: healthy.food.com
User rating:
-
Prep Time
20 min -
Cook Time
75 min -
Servings
8 serving(s)
Tags
1
Cover beans with water. Soak overnight.
2
The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
3
Return to a boil, lower heat; simmer on low for 1 hour.
4
Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
5
Portion spaghetti into individual bowls. Ladle soup over noodles.