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Minestrone

Yield 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 (14-ounce) cans low-sodium beef broth
  • 1 cup water
  • 2 Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 (15-ounce) cans white cannellini beans (drained)
  • 1/2 small head cabbage (shredded)
  • 1 cup small dried pasta or spaghetti broken into 1-inch pieces
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 pound green beans, cut into 1-inch pieces (1 cup)
  • 1 cup chopped broccoli
  • Freshly grated Parmesan

Nutrition Information

  • calcium 294 mg
  • calories 553
  • caloriesfromfat 0 %
  • carbohydrate 93 g
  • cholesterol 0 mg
  • fat 10 g
  • fiber 16 g
  • iron 8 mg
  • protein 27 mg
  • satfat 2 g
  • sodium 730 mg

How to Make It

  1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, water, potatoes, beans, cabbage, pasta, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.