Susan's Minestrone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Grapeseed Oil, 1 tbsp Onions, raw, 1 cup, chopped Carrots, raw, 1 cup, chopped Parsnips, 0.5 cup, chopped Swede, 150 gram, chopped Potato, raw, 2 large (3" to 4-1/4" dia.), diceed Turmeric, ground, 2 tsp Coriander seed, 2 tsp Cumin seed, 1 tsp Granulated Sugar, 1 tsp Chicken stock, powdered, 1 teaspoon Water, tap, 3 - 4 cup (8 fl oz) Garlic, diced or crushed, 1 tsp Tomatoes, red, ripe, raw, year round average, 1 large whole (3" dia), peeled and chopped Canned Tomatoes, 1 can Tomato Paste, 1 tablespoon Mustard seed, yellow, 1 tsp Beans, red kidney, .25 cup Salt, 1 dash Pepper, black, 1 dash Whole Wheat Penne (dry), 2 oz Topping: Parmesan Cheese, shredded, 4 tbsp Coriander leaf, dried, 1 tbsp
Peel and chop all vegetables. Heat oil in large, heavy based, lidded cooking pot. Add all vegetables, sugar and ground spices to pot, stir to cook and coat.
Mix stock powder with hot water. Add to pot. Add garlic, peeled tomato, canned tomatoes, tomato paste, mustard seeds and kidney beans. Season with salt and pepper. Simmer till swedes are almost done.
Add pasta and cook till it is done.
Serve in a bowl with the Parmesan cheese and coriander leaf sprinkled on top.
Serving Size: Makes 8 1-cup servings
Mix stock powder with hot water. Add to pot. Add garlic, peeled tomato, canned tomatoes, tomato paste, mustard seeds and kidney beans. Season with salt and pepper. Simmer till swedes are almost done.
Add pasta and cook till it is done.
Serve in a bowl with the Parmesan cheese and coriander leaf sprinkled on top.
Serving Size: Makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 175.1
- Total Fat: 3.5 g
- Cholesterol: 2.7 mg
- Sodium: 216.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 6.2 g
- Protein: 6.0 g
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