Low Fat Minestrone
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 29.58 ml extra virgin olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery ribs, diced (reserve the leaves as well)
- 2 medium potatoes, peeled and diced
- 453.59 g no-salt-added diced tomatoes (not drained)
- 236.59 ml salt-free tomato sauce
- 59.14 ml dry red wine (optional)
- 2 bay leaves
- 9.85 ml Italian herb seasoning
- 236.59 ml canned chick-peas, drained and rinsed
- 236.59 ml frozen peas, thawed
- 29.58 ml minced fresh parsley
- salt & fresh ground pepper
directions
- In a large pot, heat the oil over medium-low heat. Add the onions and saute until translucent, about 5 minutes.
- Add the garlic and saute until golden.
- Add the carrots, celery and chopped leaves, and potatoes.
- Add enough water to cover the ingredients.
- Stir in the tomatoes, tomato sauce, wine (if you are using wine), bay leaves and Italian seasoning. Bring to rapid simmer, then cover.
- Lower heat to simmer and cook 20-25 minutes until vegetables are tender.
- Add chickpeas, peas and parsley. Add water if soup is too thick.
- Season with salt and pepper.
- Simmer another 20-30 minutes until vegetables are completely tender.
- Discard bay leaves and serve.
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Reviews
-
Made for My 3 Chefs. This was wonderful soup and so satisfying on a cool fall evening. I did add a half pound of ground buffalo 'cause DH has to have some meat in his meal. We will most definitely have this again. Thanks for posting this MilanzMom! Updated 12/19/08 to include stars - just realized that I forgot them! Sorry MilanzMom!
RECIPE SUBMITTED BY
MilanzMom
Schererville, Indiana