Italian Minestrone
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
white beans
dried, |
* |
| 5 | tablespoons |
olive oil
|
|
| 5 | each |
garlic cloves
minced |
|
| 1 | each |
onions
minced |
|
| 2 | each |
leeks
white part, sliced |
*
|
| 2 | each |
carrots
sliced |
|
| ½ | each |
cabbage
small, shredded |
|
| 2 | each |
potatoes
diced |
|
| 1 | pound |
tomatoes
sliced |
|
| 1 | each |
tomato paste
small can |
*
|
| 6 | cups |
water
|
|
| ¼ | teaspoon |
celery seeds
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | teaspoon |
basil
|
*
|
| 1 | each |
zucchini
thinly sliced |
|
| ¾ | cup |
green beans
trimmed and cut |
|
| ¼ | cup |
green peas
|
|
| 4 | ounces |
spaghetti
broken |
|
| 4 | tablespoons |
parsley leaves
chopped |
|
| 1 | cup |
Parmesan cheese
fresh grated |
|
| 1 | each |
parmesan rind
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
white beans
dried, |
* |
| 75 | ml |
olive oil
|
|
| 5 | each |
garlic cloves
minced |
|
| 1 | each |
onions
minced |
|
| 2 | each |
leeks
white part, sliced |
*
|
| 2 | each |
carrots
sliced |
|
| 0.5 | each |
cabbage
small, shredded |
|
| 2 | each |
potatoes
diced |
|
| 453.6 | g |
tomatoes
sliced |
|
| 1 | each |
tomato paste
small can |
*
|
| 1.4 | l |
water
|
|
| 1.3 | ml |
celery seeds
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
basil
|
*
|
| 1 | each |
zucchini
thinly sliced |
|
| 177 | ml |
green beans
trimmed and cut |
|
| 59 | ml |
green peas
|
|
| 115.6 | ml/g |
spaghetti
broken |
|
| 6E+1 | ml |
parsley leaves
chopped |
|
| 237 | ml |
Parmesan cheese
fresh grated |
|
| 1 | each |
parmesan rind
|
* |
Directions
Soak beans overnight.
In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage.
Saute, stirring over medium heat, about 10 minutes.
Add beans, potatoes, tomatoes, tomato paste, water, celery seed, parmesan rind, bay leaf, oregano, thyme, and dried basil. (Fresh basil should be added at the end of the cooking.)
Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender.
Remove bay leaf and parmesan rind.
Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes.
Adjust seasonings.
Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated parmesan.
This freezes well.
