Lent Soup

250 mins (prep 10, cooking 240)
17 ingredients
12 servings
One of my old neighbors used to make this veggie, beans and noodle soup - similar to minestrone but different too. I'm not Italian, so I don't know how or what it is properly called, but we call it Lent soup since it works perfectly for meatless Fridays during Lent. All three of my picky children love it when its time to make Lent soup and it tastes better the next day! This is really quick to throw together, but it does need to simmer for a few hours so plan on starting it by around noon if you want to eat it for dinner. Store leftovers covered in fridge. The pasta will absorb all the extra yummy broth so if you want it soup-like, you'll have to add extra water before re-warming (we leave it alone and just eat it like a thick pasta the next day!).

Categories:  holiday , easter , main-dish , beans , soups-&-stews , vegetable ,
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Serving Size (248.19 g)
Servings 12
Amount per Serving
Calories 34.95 Calories from Fat 1.62
% Daily Value *
Total Fat 0.18g 3.23%
Saturated Fat 0.04g 2.14%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 528.19mg 264.1%
Total Carbohydrate 7.68g 30.7%
Dietary Fiber 2.61 g 125.25%
Sugars 3.03 g %
Protein 1.38g 33.2%
Vitamin A 5568.3IU% Vitamin C 3.51mg%
Calcium 36.94mg% Iron 0.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, celery ribs, diced tomatoes, dried basil, dry pasta, diced tomatoes, romano cheese