minestrone with navy beans

[Guest guest]

i'm thinking diced everything and using orzo...

 

 

 

* Exported from MasterCook *

 

Vegetarian Minestrone

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 12 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 carrots

1/2 pound green beans

2 zucchini

8 whole plum tomatoes

or 28 ounces canned whole tomatoes

1 tablespoon olive oil

1 onion -- diced

2 stalks celery -- diced

4 cloves garlic -- diced

1/2 cup parsley -- minced

3 tablespoons fresh basil -- minced

3 tablespoons fresh oregano -- minced

2 bay leaves

12 cups water

4 teaspoons salt

1 teaspoon pepper

3 cups cooked small white beans

1/2 pound fusilli

2 ounces grated Parmesan cheese -- for garnish

 

Peel carrots and cut into 1/2-inch sections. Trim stem ends from green beans and

cut into 1/2-inch lengths. Cut zucchini into 1/2-inch cubes. Core tomatoes; cut

into 1/2-inch cubes.

 

Heat oil in an 8-quart stockpot over low heat. Cook onion, celery, and garlic

for 6 minutes. Add carrots, tomatoes, parsley, basil, oregano, bay leaves,

water, salt, pepper, white beans, and pasta. Bring to a boil, reduce heat to

medium, and simmer for 20 minutes. Add green beans and cook for 5 minutes. Add

zucchini and cook for 3 minutes more. Ladle soup into serving bowls and sprinkle

with Parmesan cheese.

 

Servings: 8 to 12.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 197 Calories; 3g Fat (15.2% calories from

fat); 10g Protein; 33g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 826mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

NOTES : Make it ahead; enjoy during the week.

 

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

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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