Low-Sodium Minestrone Recipe
Are you looking for a Minestrone recipe made in the authentic way? The goodness of Vegetable makes Minestrone a great treat. It is an ideal Side Dish. I am eagerly waiting to know what you think about this Minestrone. Send me a note!
Ingredients
4 teaspoons olive oil
2 medium size yellow onions, chopped
4 cloves garlic, minced
2 medium size carrots, peeled, halved lengthwise, and sliced thin
1 medium size all purpose potato, peeled and cut into 1/2 inch cubes
1 medium size zucchini, cut into 1/2 inch cubes
1/4 cup minced fresh basil or 1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 large bay leaves
4 medium size ripe tomatoes, peeled, cored, seeded, and chopped, or 1 large can crushed low sodium tomatoes, with their juice
5 cups low sodium chicken broth
1/4 pound green beans, trimmed and cut into
1 inch pieces 4 ounces rotelle or tubular pasta
2 cups cooked and drained pinto or white kidney beans
1/2 cup grated Parmesan cheese
3 tablespoons minced parsley
Directions
In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and garlic and cook, uncovered, for 5 minutes or until soft.
Raise the heat to moderate and add the carrots, potato, zucchini, basil, oregano, and bay leaves.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and chicken broth, and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer.
Add the green beans, cover, and cook until the beans are tender but still crisp about 10 minutes.
Remove the bay leaves.
Meanwhile, cook the rotelle according to package directions, omitting the salt.
Drain, then add to the soup along with the pinto beans.
Cook 3 to 5 minutes longer, until heated through.
Ladle into soup bowls and sprinkle with the cheese and parsley.
Raise the heat to moderate and add the carrots, potato, zucchini, basil, oregano, and bay leaves.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and chicken broth, and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer.
Add the green beans, cover, and cook until the beans are tender but still crisp about 10 minutes.
Remove the bay leaves.
Meanwhile, cook the rotelle according to package directions, omitting the salt.
Drain, then add to the soup along with the pinto beans.
Cook 3 to 5 minutes longer, until heated through.
Ladle into soup bowls and sprinkle with the cheese and parsley.
