Vegetarian Minestrone
Recipe: #3286
December 02, 2011
Categories: Beans, Tomato, Celery, Beans (String), Cabbage, Carrot, Eggplant, Mushrooms, Italian Heart Healthy, Vegetarian, Zucchini, Vegetarian Dinner, Italian Dinner, more
"This is my take on a recipe from the Moosewood Cookbook."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (729.6 g)
- Calories 557
- Total Fat - 16.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 26.3 mg
- Sodium - 1429.2 mg
- Total Carbohydrate - 83.9 g
- Dietary Fiber - 14.2 g
- Sugars - 33.5 g
- Protein - 21.6 g
- Calcium - 358.9 mg
- Iron - 8.1 mg
- Vitamin C - 94.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the olive oil in nonstick Dutch oven; add onion, garlic and salt; saute over medium heat for about 5 minutes.
Step 2
Add celery, carrot, zucchini, eggplant or green beans and seasonings; cover and cook over very low heat 10 minutes, stirring occasionally.
Step 3
Add bell pepper, mushrooms, water and spaghetti sauce; cover and simmer 15 minutes.
Step 4
Add beans and simmer another 5 minutes.
Step 5
Bring to a gentle boil, add pasta; stir and cook until pasta is done.
Step 6
Serve topped with parsley and Parmesan.
Tips
No special items needed.
1 Reviews
You'll Also Love
