Minestrone
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
olive oil |
|
1 |
large |
onion -- diced |
|
2 |
tablespoons |
no salt added tomato paste |
|
2 |
cloves |
garlic -- minced |
|
1 |
large |
carrot -- diced |
|
2 |
stalks |
celery -- diced |
|
2 |
medium |
Yukon Gold potatoes -- peeled and cubed |
|
1 |
cup |
green beans -- cut into 1-inch pieces |
|
14 1/2 |
ounces |
no salt added diced tomatoes with basil & garlic & oregano -- drained |
|
2 |
medium |
zucchini -- peeled and diced |
|
1 |
cup |
elbow macaroni |
|
15 |
ounces |
no salt added garbanzo beans -- drained |
|
4 |
ounces |
spinach leaf -- shredded |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
6 |
cups |
low sodium vegetable broth |
|
1/4 |
cup |
grated fresh Parmesan cheese |
| Heat oil in large pot or Dutch oven. Add onions and cook until translucent about 4 minutes. Add tomato paste and garlic. Cook for one minute or until fragrant. Add broth, carrot, celery, potatoes, and green beans. Heat to boiling. Reduce heat and cook 15 minutes. Add tomatoes, beans, zucchini, macaroni, salt, pepper, and Italian seasoning. Cook for 10 minutes. Add spinach and cook until wilted. Serve with cheese over top. Makes 6 servings. |
| Per Serving: 295 Calories; 7g Fat (20.1% calories from fat); 21g Protein; 39g Carbohydrate; 10g Dietary Fiber; 3mg Cholesterol; 809mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. |