Spill-the-Beans Minestrone |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A meal in itself, here's a hearty soup from Reuben Tsujimura in Walla Walla, Washington that's chock-full of good-for-you veggies and vitamins. Serve with crunchy breadsticks and no one will even miss the meat! Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
2 cups chopped fresh kale |
1/2 cup water |
1/2 cup uncooked small pasta shells |
1 teaspoon italian seasoning |
1/4 teaspoon crushed red pepper flakes |
6 teaspoons shredded parmesan cheese |
Directions:
1. In a large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese. Yield: 6 servings.
|
|