RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4223

View Recipe

Recipe: Edit Copy Delete Related recipes Printer Friendly   Add to: Shopping List Favorites   Reviews/Ratings: Add Show

Recipe Name: Minestrone with White Beans - Copy Source: Submitted by: Last Modified: 0000-00-00 Course: Soup Used in Baskets: No Base: Vegetable Kosher: Meat Ethnicity: Italian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 10 Inactive Prep Time: 0.00 Minutes Original Num Servings: 10 Cooking Time: 45.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $1.20 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: 0 Comments: Adapted by Robert Davis Frank

Ingredients: 3 Tablespoons oil, olive 0.25 Cup parsley, flat-leaf finely chopped 0.5 Teaspoon pepper, black Directions: Heat the oil in a Dutch oven over medium heat. Add the onion and half of the minced garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the vegetable stock, tomatoes with juice, potatoes, green beans, carrots, zucchini and oregano. Increase the heat to high and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until the vegetables are almost tender, about 25 minutes. Increase the heat to high and bring to a boil. Stir in the cannellini beans and spaghetti. Reduce the heat; cover and cook until the spaghetti is tender, about 12 minutes. Stir together the tomato paste, parsley, basil, pepper and the remaining garlic; whisk into the soup. Add about ½ cup of the soup liquid and stir until smooth. Gently stir this mixture into the soup. Taste and adjust the seasoning. Ladle into large soup bowls and garnish with Parmesan. Servings Suggestions: Serve with crusty Italian bread served with herbed butter.

Nutrition per Serving:
Calories:	140	Total Carbs:	18.5	Net Carbs:	15.1
Cholesterol:	1.0	Fat:	5.2	Protein:	4.02
Fiber:	3.40	Sodium:	592.31

Scale this recipe to Servings ^[?]