Wednesday, August 4, 2010

Italian Minestrone

Tomatoes and zucchinis are in abundance now. Use them up in this healthy but so delicious minestrone. Garnish it with grated parmesan and you will be in love.
  • 2 cups chopped onion
  • 1 ½ cups chopped carrot
  • 1 cup diced green pepper
  • 5 cups cubed zucchini and yellow squash
  • 4 cups chopped fresh Roma tomatoes
  • 2 cups chicken or vegetable broth or Chicken Base*
  • ½ tsp. freshly ground black pepper
  • 2 tsp. dried basil leaves
  • ½ tsp. dried oregano leaves
  • 1 Tbsp. chopped minced garlic from jar
  • Parmesan cheese (optional garnish)
  • ½ cup whole wheat pasta (elbow or shells)
  • 1 can 15.5 oz can dark red kidney beans (undrained)
  • ½ cup Benefiber powder (optional)
In a large Dutch oven pot combine first ten ingredients. Add Benefiber at this time if you want it. Bring to a boil then cover and reduce to a simmer for 45 minutes. Add the beans and pasta and bring to a boil again then reduce to a simmer and cook for 20 minutes. Ladle into bowls and garnish with parmesan cheese. Enjoy!

If you like to chop veggies then this is your recipe. This is a healthy recipe that will satisfy and surprise you about how good it tastes. Parmesan is a high calcium low fat cheese. I like to use kidney beans with no added salt as well.

*I also like to use chicken base to make my chicken broth. Just follow instructions on jar.