Herb-Flavored Minestrone Recipe
Summary
HealthyHigh Protein
Ingredients
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1 Teaspoon | |
| Carrots | 2 , thinly sliced | |
| Chicken stock | 2 Cup (16 tbs) | |
| 2 cups chopped canned tomatoes, with juice | ||
| 1/2 cup whole wheat elbow macaroni | ||
| Dried basil | 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| 2 cups cooked kidney beans | ||
| Spinach | 2 Cup (16 tbs), thinly sliced | |
| Minced parsley | 1/4 Cup (16 tbs) | |
Directions
In a 3-quart casserole, combine the onions, garlic, and oil.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the carrots, cover with wax paper, and microwave for 5 to 6 minutes, or until crisp-tender.
Stir in the stock, tomatoes with juice, macaroni, basil, marjoram, and oregano.
Cover with a lid and microwave on high for 15 to 18 minutes, or until the macaroni is nearly tender.
Stir in the beans, spinach, and parsley.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the spinach is wilted.
Let stand for 2 to 5 minutes, or until the macaroni is tender.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the carrots, cover with wax paper, and microwave for 5 to 6 minutes, or until crisp-tender.
Stir in the stock, tomatoes with juice, macaroni, basil, marjoram, and oregano.
Cover with a lid and microwave on high for 15 to 18 minutes, or until the macaroni is nearly tender.
Stir in the beans, spinach, and parsley.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the spinach is wilted.
Let stand for 2 to 5 minutes, or until the macaroni is tender.
Chef
