 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This minestrone soup is easy to make and easy on calories—190 per serving. Ingredients:
2 (15-ounce) cans kidney beans, undrained |
2 1/2 cups water |
1 1/2 cups diced zucchini |
1 cup chopped leek |
3/4 cup sliced celery |
1/2 cup diced carrot |
1/3 cup dry red wine |
1 teaspoon creole seasoning |
1 garlic clove, minced |
1 (8-ounce) can no-salt-added tomato sauce |
1/2 cup uncooked small elbow macaroni |
Directions:
1. Place 1 can of kidney beans in a food processor, and process until smooth. Spoon bean purée into a Dutch oven; stir in remaining can of kidney beans, water, and the next 8 ingredients (water through tomato sauce). Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni; cook, uncovered, an additional 10 minutes or until tender.
|
|