Minestrone Recipe
Ingredients
| Kidney beans | 1⁄2 Cup (8 tbs) | |
| Olive oil | 3⁄10 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Onion | 1 , sliced | |
| Zucchini | 2 , diced | |
| Broccoli stalks | 1 , diced | |
| Carrots | 2 , diced | |
| Tomatoes | 2 , pureed | |
| Stock | 2 Quart | |
| Whole wheat macaroni | 1⁄2 Cup (8 tbs) | |
| Tamari | 2 Tablespoon | |
| Rosemary | 1⁄2 Tablespoon | |
| Basil | 1⁄2 Tablespoon | |
| Nutritional yeast | 3 Tablespoon | |
| Parsley | 2 Tablespoon | |
| Parmesan cheese | 3⁄10 Cup (4 tbs), grated |
Nutrition Facts
Serving size: Complete recipe
Calories 1714 Calories from Fat 722
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 16.2 g81.2%
Trans Fat 0 g
Cholesterol 35.9 mg12%
Sodium 5220.9 mg217.5%
Total Carbohydrates 159 g52.9%
Dietary Fiber 38.8 g155.1%
Sugars 28.9 g
Protein 100 g199.1%
Vitamin A 533.4% Vitamin C 309.2%
Calcium 71.6% Iron 91.3%
*Based on a 2000 Calorie diet
Directions
Add beans to 1 cup of boiling water, reducing heat immediately.
Simmer until almost tender, 2 to 2-1/2 hours.
Drain.
Saute garlic, onion, fresh zucchini, broccoli, and carrots in oil for 5 minutes; add pureed tomatoes.
Whirl cooked beans in blender or press through sieve and add to stock, cooking 25 minutes.
Add sauteed vegetables, macaroni, seasoning, nutritional yeast, and cook 15 minutes longer, or until macaroni is tender.
Sprinkle soup with Parmesan cheese and add parsley.
Chef
