Rustic Italian Minestrone

JasiBella

This recipe serves: 8

2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
salt to taste
freshly ground black pepper
1 16-ounce can chopped tomatoes
5 cups low-sodium vegetable or chicken broth
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried
1/4 pound fresh green beans, stemmed and cut into 1-inch lengths
1 16-ounce can cannellini beans, rinsed and drained
2 medium zucchini, quartered and chopped
1 cup raw, small, shell pasta
1/2 cup freshly grated Parmesan cheese


1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.

3. Add the green and cannellini beans and simmer for 2 minutes.

4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.

5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.

Serving Size: 1 bowl


Number of Servings: 8
Serving Size1 bowl
Calories198
Protein10 g
Total Carbohydrate27 g
Dietary Fiber5 g
Soluble Fiber0 g
Sugar5 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol5 mg
Percent Calories from Fat27 %
Percent Calories from Protein19 %
Percent Calories from Carbohydrate54 %
Vitamins:
Vitamin A156 IU
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin1 mg
Vitamin B60 mg
Pantothenic Acid0 mg
Vitamin B120 mcg
Folate41 mcg
Vitamin C18 mg
Vitamin D0 IU
Vitamin E1 IU
Iron2 mg
Zinc1 mg
Calcium156 mg
Phosphorus99 mg
Potassium371 mg
Sodium181 mg

JasiBella

This recipe serves: 8

2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
salt to taste
freshly ground black pepper
1 16-ounce can chopped tomatoes
5 cups low-sodium vegetable or chicken broth
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried
1/4 pound fresh green beans, stemmed and cut into 1-inch lengths
1 16-ounce can cannellini beans, rinsed and drained
2 medium zucchini, quartered and chopped
1 cup raw, small, shell pasta
1/2 cup freshly grated Parmesan cheese


1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.

3. Add the green and cannellini beans and simmer for 2 minutes.

4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.

5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.

Serving Size: 1 bowl


Number of Servings: 8
Serving Size1 bowl
Calories198
Protein10 g
Total Carbohydrate27 g
Dietary Fiber5 g
Soluble Fiber0 g
Sugar5 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol5 mg
Percent Calories from Fat27 %
Percent Calories from Protein19 %
Percent Calories from Carbohydrate54 %
Vitamins:
Vitamin A156 IU
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin1 mg
Vitamin B60 mg
Pantothenic Acid0 mg
Vitamin B120 mcg
Folate41 mcg
Vitamin C18 mg
Vitamin D0 IU
Vitamin E1 IU
Iron2 mg
Zinc1 mg
Calcium156 mg
Phosphorus99 mg
Potassium371 mg
Sodium181 mg