Tuesday, July 26, 2011

How to Cook Minestrone, italian Food

How to Cook Minestrone, italian Food.

This minestrone tastes even better if if you use the make-ahead directions. Just reheat the chilled soup and add the cooked pasta and fresh spinach for a quick low-fat main dish.

Prep Time: 15 mins
Total Time: 25 mins
Servings: Makes 8 servings

  • 3 14-ounce cans beef broth
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 14-1/2-ounce can stewed tomatoes, undrained
  • 1 11-1/2-ounce can vegetable juice
  • 1 6-ounce can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon dried Italian seasoning, crushed
  • 1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
  • 2 cups fresh spinach leaves, cut into strips
  • 2 cups cooked pasta, such as medium shell macaroni or mostaccioli
  • Finely shredded Parmesan cheese (optional)
In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
Makes 8 servings (12 cups)
Make-ahead directions: Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.


Nutrition Facts
Calories 223, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 1152 mg, Carbohydrate 43 g, Total Sugar 6 g, Fiber 8 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 48%, Calcium 8%, Iron 18%. Exchanges: Vegetable 2, Starch 2.
Percent Daily Values are based on a 2,000 calorie diet

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