Classic MinestroneEn Español (Spanish Version)
Serving Size¼ of recipeCalories
4 gSaturated Fat1 gSodium
534 mgTotal Carbohydrate
37 gDietary Fiber7.5 gProtein
Freeze or save leftovers for lunch.
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 teaspoonsDirectionsIn 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.
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)