Minestrone


Serves: 8
Total Calories: 256

Ingredients

2 quarts homemade stock
1/2 cup white wine
1 onion, large, sliced thin
1 leek, medium, sliced fine
2 cloves garlic, minced
2 carrots, sliced
2 potatoes, medium, unpeeled, and cubed
1 green bell pepper, chopped
1 cup navy beans, dried, half-cooked
1 cup garbanzo beans, dried, half-cooked
1 cup split peas, dried, half-cooked
1 cup Del Monte Lima Beans , dried, half-cooked
1/2 cup lentils, dried
1 teaspoon oregano leaves, 2 tsp. basil leaves, 1 tsp. thyme leaves
1 bay leaf, dash cayenne pepper
1 teaspoon cumin, ground
1 lemon (juice from 1 lemon)
1 cup macaroni, elbow, whole wheat
1 cup green beans cut into 1-inch pieces
2 zucchini, small, sliced
1 cup tomato, chopped, preferrably fresh
1 cup tomato purée
parmesan cheese, grated

Directions:

An easy way to half-cook the beans for this recipe is to put ½ cup (dried) of each in a large pot and cover with water. Bring to a boil and then simmer for 30 minutes, adding more water if necessary. You can use any stock for this, though beef stock is traditional.

1. Bring stock and wine to a boil in a large soup pot. Add onion, leek, garlic, carrots, potatoes, green pepper, navy beans, garbanzos, peas, lima beans, lentils, seasonings and lemon juice. Cover and simmer for 30 minutes or until vegetables are very soft but still holding their shape.
2. Add macaroni and cook for five minutes.
3. Add green beans, zucchini, tomatoes, and puree and cook for another 10 minutes or until macaroni is tender. To serve, sprinkle with a little grated Parmesan cheeses.

Food exchanges per 2-cup serving: 3 BREAD, 1 lean MEAT

Nutritional Facts:

Serves: 8
Total Calories: 256
Calories from Fat: 4

This Minestrone recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.




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