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Minestrone

SUBMITTED BY: Anne Egan 

"Every region of Italy has its own version of minestrone, which in Italian means 'big soup.' This rendition is chock-full of vegetables and beans--three kinds of beans, to be exact. Serve with your favorite semolina bread for a complete meal."
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SERVINGS

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INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 5 cups vegetable or chicken broth
  • 1 small zucchini, sliced
  • 1 cup green beans, cut into 1 inch pieces
  • 1 cup frozen corn
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 (15.5 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 2 tablespoons chopped fresh basil

DIRECTIONS

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
  2. Stir in the broth, zucchini, green beans, corn, lemon peel, rosemary, Italian seasoning, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the vegetables are tender.
  3. Stir in the tomatoes (with juice) and beans. Simmer, covered, for 30 minutes. Stir in the basil.
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Nutritional Information
Minestrone

Servings Per Recipe: 6

Amount Per Serving

Calories: 243

  • Total Fat: 5.5g
  • Cholesterol: 0mg
  • Sodium: 938mg
  • Total Carbs: 39g
  •     Dietary Fiber: 10.7g
  • Protein: 9.8g

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