Contest-Winning Easy Minestrone Recipe
This recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
- 2 large carrots, diced
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 cups shredded cabbage
- 1 tablespoon dried basil
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 cup uncooked whole wheat elbow macaroni
- 11 teaspoons grated Parmesan cheese
- 1. In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
- 2. Stir in the broth, tomato sauce, beans, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook pasta according to package directions; drain.
- 3. Return soup to a boil. Stir in pasta; heat through. Ladle into bowls. Sprinkle with cheese. Yield: 11 servings (2-3/4 quarts).
1 cup equals 180 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 443 mg sodium, 29 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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