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Italian Minestrone |
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Serves: 8 Print this RecipeServing size: 1 cup This soup is traditionally served with warm, crusty French bread. 1 tablespoon olive oil 1/2 cup sliced onions 4 cups low-sodium chicken broth 3/4 cup sliced carrots 1/2 cup sliced potatoes (with peel) 2 cups sliced cabbage or coarsely chopped spinach 1 cup sliced zucchini 1/2 cup cooked garbanzo beans (drained and rinsed, if canned) 1/2 cup cooked navy beans (drained and rinsed, if canned) 16 ounces canned tomatoes, with liquid 1/2 cup sliced celery 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 cup uncooked rotini or other shaped pasta 1 tablespoon minced fresh parsley 1. In a large soup pot over medium heat, saute the onion in oil until onion is slightly browned. Add the chicken broth, carrot, and potatoes. Cover and cook over medium heat for 30 minutes. 2. Add remaining ingredients and cook for an additional 15 to 20 minutes until the pasta is cooked through. EXCHANGES Starch 1 Vegetable 1 NUTRITION FACTS Calories 116(Calories from Fat 25) Total Fat 3 grams Saturated Fat 0 grams Cholesterol 0 milligrams Sodium 188 milligrams Total Carbohydrate 19 grams Dietary Fiber 4 grams Sugars 5 grams Protein 5 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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