Minestrone ala Rita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/4 cup each DRY black beans, great northern beans, navy beans and small red kidney beansRed Ripe Tomatoes, 6 cup, chopped or sliced (about 8 roma tomatoes)2 small Onion, chopped 5 Celery stalks, sliced1/2 large green, yellow, orange and red peppers - chopped3 Tbsp Garlic2 Tbsp Parsley, dried1tsp Oregano, ground1/4-1/2 Black Pepper3 cups Swanson 33% Lower Sodium Chicken Broth1-10 oz bag Baby Carrots cut into halves or rings 2 small Zucchini (cut in half, then sliced)2 small Summer (Yellow) Squash, cut in rings1/2 small eggplant, sliced in 1/2" rings, then diced1 c water1 tsp ground ginger1 Tbsp basil12 oz Low Sodium V8 Vegetable Juikce
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.
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.
Nutritional Info 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
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