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Vegetable Minestrone
* Exported from MasterCook *
Vegetable Minestrone
Recipe By : http://www.recipe-a-day.com
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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Ingredients:
3 Tbs Extra Virgin Olive Oil
2 small Leeks -- quartered
2 stalks Celery -- diced
1 medium Onion -- chopped
1 1/2 tsp Salt
2 cloves Garlic -- minced
2 small Zucchini -- quartered, then
sliced
1 medium Potato -- peeled, then diced
8 cups Water
1 cup elbow macaroni -- or Shell
8 cups Swiss Chard leaves -- (2 quarts) chopped
1 can Chickpeas -- (16 oz.) drained
and rinsed
1 cup frozen Green Peas -- thawed
Freshly Ground Black Pepper to Taste
1/2 cup Parmesan Cheese -- freshly grated
1/4 cup fresh Parsley -- or Basil chopped
In a soup pot or large Dutch oven, heat one tablespoon of olive oil over
medium heat. Add the leeks, celery, and onions, and season with a bit of
salt (about a half-teaspoon). Cook, stirring occasionally, until the
vegetables are softened, about 10 minutes. Add the garlic, zucchini, and
potato. Continue to cook, stirring occasionally, for about 5 minutes.
Add the water and remaining teaspoon of salt. Bring the mixture to a boil,
then reduce the heat to low and simmer until all the vegetables are tender,
about 15 to 20 minutes.
Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about
5 minutes. Add chickpeas and green peas, and continue to simmer until the
pasta is cooked to the "al dente" stage. Adjust the seasoning with salt and
pepper.
Ladle soup into bowls and drizzle with remaining two tablespoons of olive
oil, if desired. Garnish with freshly grated Parmesan cheese and fresh
parsley or basil. Serve immediately.
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NOTES : Makes about 12 cups, for 8 Servings,
Calories per 1-1/2 cups 313, Total Fat 9.0g; Fibre 11.4g. Weight Watchers'
Points per serving = 5
Diabetic Choices = 2 Starch choices, 1/2 Protein choice, 3 Vegetable choice,
1 Fat choice
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