Bek's Minestrone Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings.

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken stock
• 1 (14 ounce) can beef broth
• 1 cups water
• 2 (6 ounce) cans tomato paste with basil (such as Hunt's)
• 1 (14.5 ounce) can diced tomatoes with jalapenos
• 2 potatoes, diced
• 3 stalks celery, chopped
• 1 zucchini, chopped
• 3 carrots, chopped
• 1 (15 ounce) can garbanzo beans, drained

Directions

1. Heat the butter in a large pot over medium heat. Cook and stir the chopped onion and minced garlic until the onion becomes transparent, about 5 to 10 minutes.
2. Add the chicken stock, beef broth, and water to the pot. Bring the mixture to a simmer.
3. Stir in the tomato paste, diced tomatoes with jalapenos, and diced potatoes. Let it simmer until the potatoes are slightly tender, approximately 10 to 15 minutes.
4. Add the chopped celery, zucchini, carrots, and garbanzo beans into the soup mixture. Continue simmering until the potatoes are fully tender and the flavors have blended, about 45 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.