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4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 68.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 185.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Minestrone ala Rita calories by ingredient
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Minestrone ala Rita

Submitted by: MRSHONEYC

Introduction

This recipe is meant to be LOW SODIUM, therefore it will lack "taste" to those who haven't yet detoxed from that mineral. I cook with all FRESH, not canned, veggies.
A 2 cup serving will provide you with FOUR servings of veggies.
This recipe is meant to be LOW SODIUM, therefore it will lack "taste" to those who haven't yet detoxed from that mineral. I cook with all FRESH, not canned, veggies.
A 2 cup serving will provide you with FOUR servings of veggies.

Number of Servings: 15

Ingredients

    1/4 cup each DRY black beans, great northern beans, navy beans and small red kidney beans
    Red Ripe Tomatoes, 6 cup, chopped or sliced (about 8 roma tomatoes)
    2 small Onion, chopped
    5 Celery stalks, sliced
    1/2 large green, yellow, orange and red peppers - chopped
    3 Tbsp Garlic
    2 Tbsp Parsley, dried
    1tsp Oregano, ground
    1/4-1/2 Black Pepper
    3 cups Swanson 33% Lower Sodium Chicken Broth
    1-10 oz bag Baby Carrots cut into halves or rings
    2 small Zucchini (cut in half, then sliced)
    2 small Summer (Yellow) Squash, cut in rings
    1/2 small eggplant, sliced in 1/2" rings, then diced
    1 c water
    1 tsp ground ginger
    1 Tbsp basil
    12 oz Low Sodium V8 Vegetable Juikce

Directions

Measure out beans in pot, fill with water, bring to a boil then turn off heat for 2 hours - about 6 cups water - AS PER DIRECTIONS on package. (Or soak overnight) Drain & rinse well.
Set crockpot to high, throw in fresh chopped tomatoes and 'stew' for 2 hours. Turn crockpot to low and add everything except squashes and eggplant. Cook on Low 6 hours. Add squashes and cook additional 1-2 hours on high.
Serving size - 2 cups
Makes about 15 servings


* I batch cook, then freeze this soup in batches of 3 servings - which comes out more of a STEW than soup - so I add an additional 8 ounces chicken broth to every 3 servings and either add barley or small shell noodles (NOT included in this recipe)

Number of Servings: 15

Recipe submitted by SparkPeople user MRSHONEYC.






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Member Ratings For This Recipe

  • This recipe is better suited to a SlowCooker. Crockpot soups? Slice what you want to, leave the rest whole. Just toss your ingredients in and let them "stew". Puree 1/3rd or better (optional). Cook macaroni (pasta) separately; add during "last minutes". A delicious meal. - 1/28/08

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  • more info in the directions; what size pot and how much water to the beans? I added a jajpeno and some cilantrro ground up in the food proccesor. Will see how this comes out - 11/14/07

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  • YUM! - 11/9/07

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