Minestrone

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* Exported from MasterCook *

 

Minestrone

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 66

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

29 ounces canned vegetable broth

OR 3 1/2 cups Vegetable Stock

(see separate recipe)

14 1/2 ounces canned low-sodium stewed tomatoes -- undrained

1 large potato -- coarsely chopped

1 medium onion -- chopped (1/2 cup)

1 stalk thinly sliced celery -- (1/2 cup)

1 thinly sliced carrot -- (1/2 cup)

1 1/2 teaspoons dried basil -- crushed

1 cup shredded cabbage

15 ounces canned great northern beans -- rinsed and drained

1 cup frozen whole kernel corn

1/3 cup orzo -- (rosamarina)

2 tablespoons grated Parmesan cheese

 

Minestrone means big soup in Italian and this bountiful bean and vegetable

stew lives up to its name.

 

In a large saucepan combine the vegetable broth or stock, the undrained

tomatoes, potato, onion, celery, carrot, and basil. Bring to boiling;

reduce heat. Simmer, covered, for 10 minutes. Stir in the cabbage, beans,

corn, and return to boiling; reduce heat. Simmer, covered, for 10 to 15

minutes more or until vegetables and pasta are just tender. To serve,

ladle soup into bowls. Top each serving with Parmesan cheese. Makes 6

main-dish servings.

 

Start to finish: 55 minutes.

 

Per serving: 193 Calories; 2 G Total fat; 1 G Saturated fat; 2 MG

Cholesterol; 650 MG Sodium; 40 G Carbohydrate; 5 G Fiber; 9 G

Protein. Exchanges: 2 starch, 2 vegetable,

 

 

 

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