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Vegetarian Minestrone Recipe
|Olive oil||2 Teaspoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Water||3 Cup (48 tbs)|
|Diced zucchini||2 Cup (32 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Canned cannellini beans/Other white beans||1 Cup (16 tbs), drained|
|Diced celery||3⁄4 Cup (12 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Garlic||1 Clove (5 gm), minced|
|Ditalini/Elbow macaroni||1⁄4 Cup (4 tbs), uncooked (Very Short Tubular Macaroni)|
|Grated parmesan cheese||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
Serving size: Complete recipe
Calories 894 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 5.5 g27.3%
Trans Fat 0 g
Cholesterol 17.6 mg
Sodium 1537.3 mg64.1%
Total Carbohydrates 147 g48.9%
Dietary Fiber 36.2 g144.6%
Sugars 19.8 g
Protein 46 g91.7%
Vitamin A 558.2% Vitamin C 177.9%
Calcium 67.8% Iron 83.3%
*Based on a 2000 Calorie diet
Add onion; saute 4 minutes or until lightly browned.
Add water and next 10 ingredients to saucepan; bring to a boil.
Cover, reduce heat to medium-low, and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes.
Ladle into individual bowls, and sprinkle with cheese.