Minestrone

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Minestrone

Prep Time: 20 minutes Cooking Time: 30 minutes

 

 

Ingredients

 

2 14-ounce cans vegetable broth

2 14-1/2-ounce cans tomatoes, cut up

1 cup chopped onion

1 cup shredded cabbage

3/4 cup tomato juice

1/2 cup chopped carrot

1/2 cup sliced celery

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1/4 teaspoon garlic powder

1 15-ounce can white kidney beans (cannellini) or great northern beans,

rinsed and drained

1 medium zucchini, sliced 1/4 inch thick (1 cup)

1/2 of a 9-ounce package frozen Italian-style green beans

2 ounces spaghetti or linguine, broken (about 1/2 cup)

2 tablespoons shaved or finely shredded Parmesan cheese

 

Directions:

 

1. In a Dutch oven combine broth, undrained tomatoes, onion, cabbage, tomato

juice, carrot, celery, basil, and garlic powder. Bring to boiling. Reduce

heat and simmer, covered, for 20 minutes.

2. Stir in white kidney beans or great northern beans, zucchini, green

beans, and spaghetti or linguine. Return to boiling. Reduce heat and simmer,

covered, for 10 to 15 minutes or until vegetables and pasta are tender. Top

each serving with Parmesan cheese. Makes 4 servings.

 

 

Make-Ahead Tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving

size freezer containers. Seal, label, and freeze up to 1 month. To reheat,

transfer frozen soup to saucepan. Cook, covered, over medium heat until

heated through, stirring occasionally to break apart.

 

Nutritional facts per serving

 

calories: 243 , total fat: 3g , saturated fat: 1g , cholesterol: 2mg ,

sodium: 1315mg , carbohydrate: 44g , protein: 17g

 

 

 

 

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