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Minestrone

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Ingredients/Components

water - 8 c
grated Parmesan cheese - 2 Tbsp
onion, chopped - 1 item
cloves garlic, chopped - 2 item
dried basil - 1 Tbsp
stalks celery, chopped - 2 item
potatoes, peeled and cubed - 2 item
medium carrots, chopped - 2 item
tomatoes, cubed - 4 item
clove garlic whole - 1 item
small zucchini, cubed - 1 item
dried white navy beans - 1 c
freshly ground black pepper or to taste - 1 tsp
fresh green beans, sliced - 1/2 lb
whole wheat pasta shells or elbow macaroni - 1/2 c
olive oil optional; for nonfat eaters, use olive oil spray - 2 Tbsp

How to make minestrone:

Rinse and soak navy beans according to package instructions; discard water and add fresh water. Cook according to package instructions, omitting salt; set aside.

Cook pasta according to package instructions, omitting salt. Drain and set aside.

Heat oil in a large, heavy pan over medium-high heat. Add onion, garlic, carrots and celery. Saute until onion is translucent. Add potatoes, tomatoes, zucchini, green beans, pepper and water. Reduce heat and simmer 30 minutes. Add navy beans and pasta. Add more water if soup is too thick.

In a blender or the work bowl of a food processor fitted with a metal blade, process the basil, garlic and 1 cup of the soup from the pot until smooth. Return this mixture to the soup; mix well and serve hot. Top each serving with a sprinkling of Parmesan cheese.

Recipe categories: Pasta, Beans, Chickpeas/garbanzos.

Rating:

3.8

Average rating: 3.8, total votes: 9

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Related ingredients:

egg, chicken, lasagna noodles, elbow macaroni, macaroni, shrimp, frozen chopped spinach, thawed and well drained, macaroni and cheese, pasta fusilli or shells