Twenty-Minute Minestrone (4 Points) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This sounds fast and good. From The Duchess of York and Weight Watchers International. The recipe also says that you can make this soup more of a hearty stew by adding small tubular pasta and winter vegetables. Ingredients:
1 tablespoon olive oil |
1 tomato, chopped |
1 onion, chopped |
1 garlic clove, minced |
4 cups chicken broth |
2 medium red potatoes, scrubbed and diced |
1/2 lb green beans, cut into 1-inch lengths |
1 medium zucchini, chopped |
1 medium yellow squash, chopped |
2 cups spinach, coarsely chopped, cleaned |
15 ounces canned red kidney beans, rinsed and drained |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a large nonstick saucepan or Dutch oven, heat the oil.
2. Saute the tomato, onion and garlic until softened, about 5 minutes.
3. Stir in the broth and potatoes; bring to a boil.
4. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 10 minutes.
5. Add the green beans, zucchini and yellow squash; cook until tender, about 5 minutes.
6. Stir in the spinach and kidney beans; cook until heated through, about 3 minutes.
7. Serve, sprinkled with the cheese.
8. Per serving: 254 CALORIES, 7 G TOTAL FAT, 2 G SATURATED FAT, 19 MG CHOLESTEROL, 1,176 MG SODIUM, 39 G TOTAL CARBOHYDRATE, 10 G DIETARY FIBER, 12 G PROTEIN, 127 MG CALCIUM.
9. POINTS PER SERVING: 4.
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