Pasta - Minestrone

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* Exported from MasterCook *

 

Minestrone

 

Recipe By :Jeanne Jones - Canyon Ranch Cooking

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup black-eyed peas

1/2 cup orzo pasta OR small shells

1 teaspoon olive oil

1 teaspoon minced garlic

3 tablespoons diced onion

1/4 cup diced carrots

1/4 cup diced celery

1/4 cup sliced leeks, white part only

1/4 teaspoon finely chopped fresh thyme

1/2 teaspoon finely chopped fresh parsley

pinch freshly ground black pepper

pinch salt

1/4 cup peeled and diced tomatoes

1/4 cup finely shredded savoy cabbage

3 cups vegetable stock

1/4 cup low-sodium V-8 juice

1/4 cup drained rinsed canned red kidney beans

1/2 cup freshly grated Parmesan cheese

2 teaspoons chopped chives

 

Minestra, the Italian word for soup, usually refers to a meat soup. A thin

broth-type soup is called minestrina, and minestrone refers to a thick vegetable

soup containing not only vegetables but also peas, beans, and some type of

pasta. It is usually served topped with freshly grated Parmesan cheese and is

hearty enough to be a whole meal.

Prepare the black-eyed peas and pasta according to the directions on the

packages. Rinse and set aside.

In a medium soup pot, heat the oil and saute the garlic and onion until the

onion is translucent, being careful not to burn or brown it.

Add the carrots, celery, leeks, herbs, and spices and continue to saute for 5

minutes.

Add the tomatoes, cabbage, stock, and V-8 juice and bring the soup to a boil.

Stir in the cooked peas, pasta, and kidney beans and continue to cook over low

heat until warmed through.

Ladle 3/4 cup of soup into each of 8 serving bowls and top each serving with 1

tablespoon Parmesan cheese and 1/4 teaspoon chopped chives.

 

 

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Per serving: 88 Calories (kcal); 2g Total Fat; (21% calories from fat); 4g

Protein; 14g Carbohydrate; 1mg Cholesterol; 615mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0