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Green Vegetable Minestrone

EatingWell One-Pot Meals, September 1998

Your rating: None Average: 2.9 (45 votes)

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.


Green Vegetable Minestrone Recipe

6 Reviews for Green Vegetable Minestrone

11/04/2012
A great canvas for improvisation

I just love the idea of green minestrone and I'm kinda jealous I never thought of it before! I skipped the greens to insure that our kid would eat some too. So, you might say I made white minestrone. I chose to replace the zucchini because I think it gets too mushy in soups, and I replaced the frozen peas because my family are not that found of them. I instead used half a medium celeriac, my kid’s favorite veggie, and a small leftover piece of rutabaga. I grated the potato for a thicker soup. I used half vegetable stock/water, and doubled the liquid ratio to fit my family's preferences. I used white kidney beans because that's what I had in the pantry. Great color. Great taste! A definite keeper.

Low fat, easy, quick, chock-full of vegetable, no tomatoes
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