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Ingredients1 h 15 m servings 212 cals
Original recipe yields 10 servings
- In large stockpot, combine first seven ingredients. Bring to a boil. Reduce heat to low and simmer, partially covered for 20 minutes. Add green beans, zucchini and pasta. Simmer, uncovered for an additional 15 minutes or until vegetables and pasta are tender. Stir in beans and pepperoni. Heat until warmed through, about 2 minutes. Season to taste with garlic salt and pepper. If desired, serve with pesto and Parmesan cheese.
Per Serving: 212 calories; 11.2 g fat; 16.9 g carbohydrates; 9.9 g protein; 25 mg cholesterol; 1167 mg sodium. Full nutrition
ReviewsRead all reviews 2
This soup is absolutely fabulous. A great soup for a cold winter's night. This soup taste's much like the ministrone soup you get at Olive Garden.