The Best-Ever Minestrone
Sorry, no picture, but this recipe is awesome! It is jam-packed with tons of veggies. My husband even loved it, and he's not a minestrone-lover. So, in my book, its awesome! I will definitely make it again.
The Best-Ever Minestrone
from: Easy Soups and Stews by Grand Avenue Books
1/4 cup olive oil
2 medium carrots, sliced
2 stalks celery, chopped
1 small head savoy or green cabbage, coarsely shredded
6 leaves swiss chard (or a few cups of spinach), coarsely shredded
6 leaves kale, coarsely shredded
8 ounces green beans, trimmed and cut into 2-inch pieces (I just used canned)
8 ounces potatoes, peeled and cubed
8 cups chicken broth
2 14 1/2 ounces cans tomatoes, cut up, or 3 cups chopped fresh tomatoes
1/2 tsp ground black pepper
2 15-ounce cans white kidney beans, rinsed and drained
1 medium zucchini or yellow summer squash, quartered lengthwise and sliced.
3/4 cup snipped fresh basil (I used dried
1. In a 6-8 quart dutch oven heat olive oil over medium-high heat. Add carrots, celery, and onion. Cook and stir for 2 minutes. Add cabbage, swiss chard, and Kale. Cook and stir veggies about 6 minutes more until greens are wilted. Add green beans and potatoes, if desired. Cook and stir for 2 minutes more.
2. Add chicken broth, undrained tomatoes, and pepper. Bring to boiling; reduce heat. Simmer, covered for 20 minutes. Stir in white kidney or Great Northern beans, and zucchini or squash. Return to boiling; reduce heat. Simmer, covered, 20 minutes more. Stir in basil.
Serves 8, 213 calories per serving.
The Best-Ever Minestrone
from: Easy Soups and Stews by Grand Avenue Books
1/4 cup olive oil
2 medium carrots, sliced
2 stalks celery, chopped
1 small head savoy or green cabbage, coarsely shredded
6 leaves swiss chard (or a few cups of spinach), coarsely shredded
6 leaves kale, coarsely shredded
8 ounces green beans, trimmed and cut into 2-inch pieces (I just used canned)
8 ounces potatoes, peeled and cubed
8 cups chicken broth
2 14 1/2 ounces cans tomatoes, cut up, or 3 cups chopped fresh tomatoes
1/2 tsp ground black pepper
2 15-ounce cans white kidney beans, rinsed and drained
1 medium zucchini or yellow summer squash, quartered lengthwise and sliced.
3/4 cup snipped fresh basil (I used dried
1. In a 6-8 quart dutch oven heat olive oil over medium-high heat. Add carrots, celery, and onion. Cook and stir for 2 minutes. Add cabbage, swiss chard, and Kale. Cook and stir veggies about 6 minutes more until greens are wilted. Add green beans and potatoes, if desired. Cook and stir for 2 minutes more.
2. Add chicken broth, undrained tomatoes, and pepper. Bring to boiling; reduce heat. Simmer, covered for 20 minutes. Stir in white kidney or Great Northern beans, and zucchini or squash. Return to boiling; reduce heat. Simmer, covered, 20 minutes more. Stir in basil.
Serves 8, 213 calories per serving.
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