Quick Minestrone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
canned kidney beans, 15 oz can1 1/2 cups cannellini beans simmered in vegetable broth, 2 cups liquid reservedOrganic Vegetable Broth, 4 cups Elbows Pasta, 1/2 cupOnions, raw, 1 cup, chopped Garlic, 3 clove Carrots, raw, 1 cup, chopped Swiss Chard, 2.5 cup, chopped Canned tomatoes, 1 pint Green Beans cut into bite sized pieces, fresh or frozen, 1 cup Olive Oil, 1 TbspThyme, fresh, 3 tsp rubbed sage 1 tsp1-2 bay leavesPepper, black, 1 tsp
dice onions, carrots and chard stems. Saute in olive oil for about 5 minutes until onions are translucent. Add minced garlic, sage and thyme. Stir for another minute.
Add vegetable broth, bay leaf and pint of canned tomatoes. Bring to a boil and reduce to simmer. Add chard that has been torn into bite sized pieces, and green beans.
Simmer for 10 minutes.
Add pasta, drained, rinsed kidney beans, cannellini beans and 2 cups of the broth they were cooked in.
Simmer until pasta is cooked through. Season with black pepper and salt if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
Add vegetable broth, bay leaf and pint of canned tomatoes. Bring to a boil and reduce to simmer. Add chard that has been torn into bite sized pieces, and green beans.
Simmer for 10 minutes.
Add pasta, drained, rinsed kidney beans, cannellini beans and 2 cups of the broth they were cooked in.
Simmer until pasta is cooked through. Season with black pepper and salt if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 880.6 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 12.8 g
- Protein: 14.5 g
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