• Classic Minestrone

    Nutrition Facts

    Serving Size ¼ of recipe
    Calories 224
    Total Fat 4 g
    Saturated Fat 1 g
    Sodium 534 mg
    Total Carbohydrate 37 g
    Dietary Fiber 7.5 g
    Protein 10 g

    Servings and Times

    Servings 4
    Tip: Freeze or save leftovers for lunch.

    Ingredients and Preparation

    Ingredients Measures
    Reduced-sodium vegetable broth 1 (14-ounce) can
    Water 14 ounces
    Olive oil 1 tablespoon
    Small white onion, finely chopped 1
    Garlic, minced 2 cloves
    Carrot, peeled and thinly sliced 1
    Celery stalk, thinly sliced 1
    Yukon gold potato, peeled and cut into ½-inch squares 1
    Dried thyme ¼ teaspoon
    Flat-leaf parsley, chopped 2 tablespoons
    Salt ½ teaspoon
    Freshly ground pepper to taste
    Tomatoes, seeded and chopped 2
    White (eg, cannelloni) beans, rinsed and drained 1 (14.5-ounce) can
    Grated Parmesan cheese, divided 4 teaspoons
    1. In a large saucepan, bring the broth and water to a boil.
    2. Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, until onion is tender. Add carrots, celery, and potatoes, and cook for 3-4 minutes, until carrots are tender.
    3. Add hot broth and water to vegetable mixture and stir. Season with thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir in tomatoes and beans, cover, and simmer for 10 minutes.
    4. Let stand a few minutes before serving.
    5. Top with Parmesan cheese.

    Exchanges5 vegetables; 1 very lean meat substitute; 1 fat

    Side Suggestions: Italian “House” SaladTop a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with Italian vinaigrette dressing (make your own by combining 1 tablespoon olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh chopped parsley, 1 teaspoon fresh lemon juice, 1 chopped garlic clove, and ½ teaspoon dried thyme).

    Side Suggestions: Crusty Bread (Italian or French)

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