Soup: 2.5 pt. Minestrone Verde
Source of Recipe
www.angelfire.com/journal/wwrecipes (Dancer)
List of Ingredients
6 cups reduced-sodium vegetable broth
1 large onion, sliced
[1/2] cup small or medium pasta shells
15-ounce can kidney beans, or 1[1/2] cups cooked, dry-packaged kidney beans, rinsed, drained
15-ounce can Great Northern beans, or 1[1/2] cups cooked, dry-packaged Great Northern beans, rinsed, drained
2 cups sliced zucchini
1[1/2] cups small broccoli florets
1[1/2] cups cut asparagus (1-inch pieces)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary leaves
2 cloves garlic, minced
Salt and pepper, to taste
Shredded Parmesan cheese, as garnishRecipe
Heat vegetable broth and onion to boiling in large saucepan. Add pasta, reduce heat and simmer, covered, 5 minutes. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes. Stir in herbs and garlic; season to taste with salt and pepper. Serve in bowls; sprinkle lightly with cheese.
Makes 8 servings of about 1 1/2 cs
Per Serving Calories...201...Fat...1 g...Carbs...39 g...Sodium...204 mg...Fiber...9 g.
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