Minestrone, Eat Clean, 12 svgs, 2 cups each
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Red Ripe Tomatoes, 2 cup, chopped or sliced Carrots, raw, 3 medium Onions, raw, 1 large Celery, raw, 4 stalk, medium (7-1/2" - 8" long) Zucchini, 2 cup, sliced Beans, great northern, 2 cup Green Beans (snap), 2 cup Kale, 2 cup, chopped Cabbage, napa, 4 cup Turnips, 2 small Brown Rice Pasta, .5 cup dryV8 Vegetable Juice, Low Sodium, 64 oz Chicken broth, low sodium, 16 cupChicken Breast, no skin, 2 breast, bone and skin removed 2 Tbsp fresh basil2 Tbsp fresh rosemary2 Tbsp fresh parsleygarlic, 3 cloves
Makes 12 servings, 2-cups each.
Use large soup pot.
Heat oil. Add diced chicken. Saute. Add all vegetables except green beans, kale and tomatoes. Saute. Add seasonings, green beans, chicken stock, and tomatoes and vegetable juice.
Simmer about an hour. Add pasta and cook for another 6-10 minutes until pasta is done. Toss kale into pot just before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JPTOWNSEND.
Use large soup pot.
Heat oil. Add diced chicken. Saute. Add all vegetables except green beans, kale and tomatoes. Saute. Add seasonings, green beans, chicken stock, and tomatoes and vegetable juice.
Simmer about an hour. Add pasta and cook for another 6-10 minutes until pasta is done. Toss kale into pot just before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JPTOWNSEND.
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 3.2 g
- Cholesterol: 22.8 mg
- Sodium: 323.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 6.3 g
- Protein: 17.7 g
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