Serves: 8
Total Calories: 153


1 cup dry navy beans
1 quart water
1 cup onion, finely chopped
3 tablespoons polyunsaturated oil
3 quarts low salt beef stock base
1 cup diced potato
1 cup shredded cabbage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry basil
8 ounces frozen green beans
2 teaspoons dry oregano
2 tablespoons chopped fresh parsley
1/2 cup diced green pepper
1 cup diced carrot
1/2 cup tomato paste
4 ounces macaroni


Boil the navy beans in 1 quart of water for 1 ½ hours.

Saute the onions in oil until soft and translucent in a heavy kettle. Add the cooked beans and all the ingredients except for the macaroni. Bring to a boil, reduce the heat and simmer for 2 ½ hours or until the beans are soft. Add the macaroni and cook for 8 to10 minutes until the macaroni is al dente.

Serve hot.

Nutritional Facts:

Serves: 8
Total Calories: 153
Calories from Fat: 23

This Minestrone recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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