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Creamy Minestrone Soup

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Creamy Minestrone Soup recipe

 

Yield

16 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
3 cups white kidney beans, canned
cooked
3 cups cranberry beans
or pink beans
*
2 Cloves garlic
minced
* Camera
2 cups carrots
diced
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2 cups onions
diced
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2 cups celery
diced
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2 cups tomatoes
(canned worked well)
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2 cups zucchini
diced
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8 ounces kale
or spinach, fresh, chopped
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2 each potatoes
peeled and cubed
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1 tablespoon italian herbs
or parsely, dried
*
¼ teaspoon black pepper
freshly ground
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½ cup red wine * Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Directions

Purée the white beans.

Put into a big stock pot (10 qt) with the cranberry beans.

Sauté the garlic, carrots, onions and celery until onions are just turning translucent.

Add to pot. Add the rest of the ingredients to the pot and fill the pot with water to within 1 inch of the rim.

Simmer for about 1½ hour or until potatoes are soft.

Add salt if desired AFTER the full cooking time.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 395 3% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 27g 27%
Dietary Fiber 17g 68%
Sugars g
Protein 39g
Vitamin A 286% Vitamin C 98%
Calcium 25% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 

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