Classic Minestrone
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories224Total Fat4 gSaturated Fat1 gSodium534 mgTotal Carbohydrate37 gDietary Fiber7.5 gProtein10 g
Servings and Times
Servings4
Tip: Freeze or save leftovers for lunch.

Ingredients and Preparation
IngredientsMeasuresReduced-sodium vegetable broth1 (14-ounce) canWater14 ouncesOlive oil1 tablespoonSmall white onion, finely chopped1Garlic, minced2 clovesCarrot, peeled and thinly sliced1Celery stalk, thinly sliced1Yukon gold potato, peeled and cut into ½-inch squares1Dried thyme¼ teaspoonFlat-leaf parsley, chopped2 tablespoonsSalt½ teaspoonFreshly ground pepper to tasteTomatoes, seeded and chopped2White (eg, cannelloni) beans, rinsed and drained1 (14.5-ounce) canGrated Parmesan cheese, divided4 teaspoons
  • Directions
  • In a large saucepan, bring the broth and water to a boil.
  • Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, until onion is tender. Add carrots, celery, and potatoes, and cook for 3-4 minutes, until carrots are tender.
  • Add hot broth and water to vegetable mixture and stir. Season with thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir in tomatoes and beans, cover, and simmer for 10 minutes.
  • Let stand a few minutes before serving.
  • Top with Parmesan cheese.



  • Exchanges
    5 vegetables; 1 very lean meat substitute; 1 fat

    Side Suggestions: Italian “House” Salad
    Top a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with Italian vinaigrette dressing (make your own by combining 1 tablespoon olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh chopped parsley, 1 teaspoon fresh lemon juice, 1 chopped garlic clove, and ½ teaspoon dried thyme).

    Side Suggestions: Crusty Bread (Italian or French)




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