Med Veg - Quick Tuscan-Style Minestrone Soup

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* Exported from MasterCook *

 

Quick Tuscan-Style Minestrone Soup

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 medium onion -- (6 to 8 oz) chopped

4 ounces carrots -- (about 2 small) chopped

1 stalk celery -- chopped

2 large garlic cloves -- finely chopped

4 cups vegetable broth

1/2 teaspoon dried thyme leaves

salt and freshly ground black pepper, to

taste

1/2 cup ditalini -- or other small pasta

1/2 cup diced canned tomatoes, juices included

2 cups cooked cannelini beans -- or 1 (19 oz) can, drained and

rinsed

1 1/2 cups cooked red kidney beans -- or 1 (15 oz) can, drained and

rinsed

4 ounces fresh spinach -- chopped

 

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots,

celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add

the broth, thyme, salt, and pepper; bring to a boil over high heat. Add the

pasta and tomatoes, reduce the heat to medium-high, and simmer briskly for 8

minutes, or until the pasta is almost cooked al dente.

 

Reduce the heat to medium and stir in the beans and spinach. Cook, stirring

occasionally, until the spinach is wilted, the beans are heated through, and the

pasta is tender, about 5 minutes. Serve hot.

 

Advance Preparation - The soup can be held, covered, over very low heat for one

hour before serving; decrease the pasta's cooking time by a few minutes. The

soup can be stored, covered, in the refrigerator for 2 days, but the pasta will

become a bit soggy. You will probably need to add more broth or water. Reheat

over low heat. If you like, cook the pasta separately and add it shortly before

serving.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 515 Calories; 12g Fat (20.0% calories

from fat); 24g Protein; 81g Carbohydrate; 18g Dietary Fiber; 2mg Cholesterol;

1674mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2

Fat.

 

 

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