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20 minute dinner recipes

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Green Vegetable Minestrone

http://www.eatingwell.com/recipes/vegetable_minestrone.html

From EatingWell:  EatingWell One-Pot Meals, September 1998

Minestrone is sort of a catch-all Italian term for soup, but it’s always a welcome meal, especially when it’s fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.

8 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Heat 1 tablespoon oil in a Dutch oven, over medium heat. Add leeks, celery, onion and 1┌2 teaspoon salt and cook, stirring, until softened, 7 to 10 minutes. Add zucchini, potato and garlic and cook, stirring, about 1 minute more. Add water and the remaining 1 teaspoon salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the vegetables are tender, 12 to 15 minutes.
  2. Add pasta and chard; cook, uncovered, for 5 minutes. Add chickpeas and peas and simmer until the pasta is just tender, 3 to 4 minutes more. Season with pepper. Ladle the soup into bowls and drizzle with the remaining 2 tablespoons oil. Top with Parmesan and parsley (or basil). Serve immediately.

Nutrition

Per serving : 217 Calories; 8 g Fat; 2 g Sat; 5 g Mono; 4 mg Cholesterol; 31 g Carbohydrates; 8 g Protein; 5 g Fiber; 686 mg Sodium; 502 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes