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Two-Bean Minestrone Recipe

Two-Bean Minestrone Recipe

8 servings

Cannellini beans and chickpeas provide protein, fiber and folate in this healthful soup.



2 cloves garlic, minced

1/2 cup each: chopped onion, sliced carrots, celery

1 tablespoon dried Italian seasoning

2 tablespoons olive oil

1 1/2 cups each: sliced zucchini, cabbage

1 cup each: cubed peeled potatoes, sliced leek

1 can plum tomatoes, undrained, chopped

1 1/2 quarts water

1/2 cup dry red wine

1 can each: rinsed, drained cannellini

1/2 cup uncooked small elbow macaroni, chopped parsley

2 tablespoons grated Parmesan cheese

Salt and pepper, to taste


Saute garlic, onion, carrots, celery and Italian seasoning in olive oil in large saucepan until onion is tender, about 5 minutes. Add fresh vegetables, tomatoes with liquid, water and wine, heat to boiling. Reduce heat and simmer, covered, until vegetables are almost tender, about 10 minutes. Heat to boiling, stir in beans, macaroni, and parsley, reduce heat and simmer, uncovered, until macaroni is al dente, 8 to 10 minutes. Stir in Parmesan cheese, season to taste with salt and pepper.


Per Serving:

Calories: 267

% of calories from fat: 17

Fat (gm): 5.3

Saturated fat (gm): 0.9

Cholesterol (gm): 1.3

Sodium (mg): 331

Protein (gm): 9

Carbohydrate (gm): 43.1

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