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Cook'n with Betty Crocker 
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Minestrone |
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Serves: 5 Print this RecipeServing size: 1 cup 1/4 cup chopped onions 2 cloves garlic, minced 1 1/4 teaspoons olive oil 1 quart low-sodium, low-fat beef or chicken broth 1/4 cup sliced zucchini 1/4 cup chopped carrots 1 rib celery, chopped 1 (14 1/2-ounce) can Italian plum tomatoes 1 (15-ounce) can cannellini or navy beans, rinsed and drained 1/4 cup shredded cabbage 1/4 cup peeled, cubed potatoes 1 teaspoon basil 1 teaspoon Fresh ground pepper 1 tablespoon tomato paste 1 package frozen Italian-style green beans 1/4 cup elbow macaroni 1/4 cup Parmesan cheese Method 1. In large stock pot, sauté onion and garlic in olive oil until soft but not brown (about 10 minutes). Add remaining ingredients, except Italian green beans, pasta, and Parmesan cheese. 2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. 3. Stir in beans, pasta, and half the Parmesan cheese. Simmer for an additional 15 minutes. 4. Season to taste. Serve hot or at room temperature with remaining Parmesan cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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