Summer Minestrone - 37g Carbs, 8g Fiber
{Suggestion: Instead of "2 vegetable bouillon cubes dissolved in 6 cups water" consider using low sodium broth.}
From: www.recipe.com
Load up on fresh produce at the farmers market, then toss everything into a pot with some pasta and chicken sausage!
Prep Time: 30 min
Servings: 12
2 Tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
2 carrots, cut into -inch coins
1 large zucchini, cut into -inch half-moons
1 summer squash, cut into -inch half-moons
1/2 lb green beans
2 ears corn, sliced or kernels cut off cob
2 vegetable bouillon cubes dissolved in 6 cups water
4 cups plum tomatoes, seeded and diced
1 tsp dried Italian seasoning
1 tsp salt
1/2 tsp black pepper
8 oz ditalini pasta
1 (15 oz can) red kidney beans, drained and rinsed
1 Tbsp fresh oregano leaves
1 pkg fully cooked Italian seasoned chicken sausage, cut into 1/4 -inch coins (optional)
1 bag (8 oz) baby spinach
1 cup fresh basil leaves
Grated Parmesan (optional)
1. Heat oil in a large soup pot over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add carrots, zucchini, squash, green beans, corn, broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil and simmer 3 minutes. Add pasta and cook 8 minutes.
2. Stir in kidney beans and oregano. Simmer 2 additional minutes, until pasta is tender. If using sausage, add at this time. Gradually stir in spinach until wilted. Add basil.
Posted by: chefgloria1030@yahoo.com
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