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Italian Minestrone

Yield 12 (1-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious