1/2 Photos of Rustic Italian Minestrone
I found this on the food fit website. I guessed on the times since I have not made this yet but plan to before winter is over/ yum! UPDATE:Made 1-18-09 and it was good. I used frozen green beans ans they worked really well.
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Units: US | Metric
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- fresh ground black pepper
- 1 (16 ounce) can chopped tomatoes
- 5 cups low sodium vegetable broth or 5 cups chicken broth
- 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley
- 1/4 lb fresh green beans, stemmed and cut into 1-inch lengths
- 1 (16 ounce) can cannellini beans, rinsed and drained
- 2 medium zucchini, quartered and chopped
- 1 cup raw small shell pasta
- 1/2 cup freshly grated parmesan cheese
- 1In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
- 2Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
- 3Add the green and cannellini beans and simmer for 2 minutes.
- 4Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
- 5Serve the soup in large bowls with a sprinkling of Parmesan cheese.
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Nutritional Facts for Rustic Italian Minestrone
Serving Size: 1 (232 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 214.1
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 1.7 g
- Cholesterol 5.5 mg
- Sodium 122.5 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 6.2 g
- Sugars 4.9 g
- Protein 11.1 g
The following items or measurements are not included:
low sodium vegetable broth