Guest guest Posted February 4, 2000 Report Share Posted February 4, 2000 * Exported from MasterCook * Mediterranean Minestrone Recipe By :Pillsbury Classic Cookbooks, Feb 2000, #228 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 2 garlic cloves -- minced 2 cups vegetable broth 2 14.5 oz cans Italian-style diced tomatoes -- undrained 2 cups water 2 teaspoons sugar 1/8 teaspoon pepper 3 1/2 oz (1 cup) uncooked orzo or rosamarina 2 cups coarsely chopped fresh spinach leaves 2 tablespoons sliced ripe olives, if desired 1 oz (1/4 cup) crumbled feta cheese Heat oil in large saucepan over medium-high heat until hot. Add onion, celery, and garlic; cook and stir 2 minutes. Add broth, tomatoes, water, sugar, and pepper; mix well. Bring to a boil. Add orzo. Boil 15 to 20 minutes or until orzo is tender, stirring occasionally. Stir in spinach and olives. Cook an additional 3 to 4 minutes or until thoroughly heated. To serve, ladle soup into individual bowls; sprinkle with feta cheese. - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 13g Total Fat; (51% calories from fat); 9g Protein; 20g Carbohydrate; 35mg Cholesterol; 1249mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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