Italian Minestrone

Oxmoor House
12 (1-cup) servings.


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1/2 pound dried red kidney beans
1 tablespoon olive oil
1 cup thinly sliced leeks
1 cup julienne-cut carrot
1/2 cup sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced fresh garlic
1 tablespoon dried whole basil
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1/8 teaspoon ground red pepper
5 cups water
2 (10 1/2-ounce) cans low-sodium chicken broth
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
1 cup elbow macaroni, uncooked
2 cups coarsely shredded cabbage
1 1/2 cups thinly sliced zucchini
1/2 (10-ounce) package frozen chopped spinach, thawed
1/4 cup freshly grated Parmesan cheese


Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.

Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in basil and next 4 ingredients; saute 1 minute. Stir in beans, 5 cups water, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.

Stir in tomato and next 4 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 teaspoon cheese.

Created date

August 2009

Nutritional Information

Calories 172
Caloriesfromfat 14 %
Fat 2.6 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.2 g
Carbohydrate 29.6 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 142 mg
Calcium 0.0 mg