Minestrone
Prepare to be bowled over by homemade minestrone that puts those store-bought brands to shame. It doesn’t take a food critic to know that this succulent soup is comfort food at its very best. And did we mention it’s chock full of healthy vegetables?
Ingredients
- 10 cup(s) cooked (or canned) red kidney beans
- 1 teaspoon(s) salt
- 1 clove garlic, crushed
- 1/4 cup(s) chopped fresh parsley
- 1 zucchini, sliced
- 2 stalks celery, chopped
- 3 tablespoon(s) butter, salted
- 2 bay leaves
- 1/2 cup(s) elbow macaroni, uncooked
- 1 teaspoon(s) basil
- 1/4 teaspoon(s) pepper
- 1 tablespoon(s) olive oil
- 1 medium carrot, diced
- 5 leaves swiss chard, chopped
- 1 cup(s) tomato sauce
- 1/4 cup(s) parmigiano reggiano, grated to taste
Instructions
-
Heat oil in 4-quart saucepan.
-
Add garlic, onion and celery, and saute’ for about 5 minutes.
-
Add all remaining ingredients except spaghetti.
-
Stir until ingredients are well mixed.
-
Bring to boil and reduce heat, cover and simmer for about 45 minutes or until vegetables are tender.
-
Add uncooked spaghetti and simmer for 25-30 minutes.
Nutrition
Calories: 2963.41kcalCarbohydrates: 451.09gProtein: 156.64gFat: 69.74gSaturated Fat: 27.5gCholesterol: 92.22mgSodium: 8414.34mgFiber: 110.32gSugar: 89.35g
Tried this recipe?Let us know how it was!