Ingredients
- 6 ounces cannellini beans -- picked over, rinsed and drained
- 8 cups low sodium beef broth
- 1/4 teaspoon salt
- Freshly ground black pepper -- to taste
- 2 teaspoons olive oil
- 2 medium onions -- chopped
- 1 medium carrot -- diced
- 2 medium celery stalks -- chopped
- 1 garlic clove -- minced
- 3 cups Italian plum tomatoes -- drained, chopped and 1 cup juice reserved
- 1/2 cup minced fresh parsley
- 3 cups green cabbage leaf -- coarsely chopped
- 2 medium zucchini -- diced
- 3 ounces ditalini pasta
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon grated Parmesan Cheese
Directions
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In a large bowl, combine the beans with cold water to cover; soak overnight.
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Drain and rinse the beans and transfer to a large saucepan; add the broth, salt and pepper. Bring to a simmer over medium heat; cover and cook about 1 hour, until barely tender.
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Meanwhile, place a large nonstick skillet over medium heat 30 seconds; heat the oil 30 seconds more. Add the onions, carrot, celery and garlic; cook, stirring frequently, about 3 minutes, until the onion is softened.
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Stir the vegetable mixture into the bean mixture; add the tomatoes, the 1 cup juice and parsley. Reduce the heat to medium-low and simmer 20 minutes. Add the cabbage, zucchini and pasta and cook 12-15 minutes more, until the cabbage is tender. Remove from heat; cover and let stand 10 minutes. Divide evenly among 8 bowls; sprinkle each portion with 1/2 teaspoon cheese and serve.
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Description:
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“Bursting with vegetables, beans and pasta, minestrone is a meal in itself. Make it for a crowd, or freeze half for another time.” Source: “Weight Watchers® Light and TastyT Deluxe©”
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Copyright:
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“1997”
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r Serving (excluding unknown items): 222 Calories; 2g Fat (8.6% calories from fat); 20g Protein; 33g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 154mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.
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NOTES : SERVING (1 CUP)