minestrone soup
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| recipe by: better homes and gardens soups and stews |
| serving size: 6 |
| categories: soups beans: navy, pasta: manicotti vegetables: mixed, ethnic |
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| 1/2 cup | dry navy beans |
| 9 cup | water |
| 2 medium | carrots; sliced |
| 6 slice | bacon |
| 1 large | onion; chopped |
| 2 stalk | celery; chopped |
| 1 clove | garlic; minced |
| 2 | 16 oz. can tomatoes; undrained and cut up |
| 2 cup | finely shredded cabbage |
| 2 medium | zucchini; sliced |
| 2 tsp | salt |
| 1 tsp | dried basil; crushed |
| 1/2 tsp | ground sage |
| 1/4 tsp | pepper |
| 1/2 cup | elbow macaroni or small shell pasta |
| | grated parmesan cheese; for garnish |
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| rinse beans. in dutch oven or kettle, combine beans and the water. bring |
| to boiling; reduce heat and simmer 2 minutes. remove from heat. cover; let |
| stand 1 hour. {or soak beans in the water overnight in a covered pan.}do |
| not drain. add carrots. cover and simmer 2 1/2 to 3 hours. meanwhile, in |
| a skillet, cook bacon till crisp. drain, reserving 2 tablespoons |
| drippings. crumble bacon; set aside. cook onion, celery, and garlic in |
| reserved drippings till vegetables are almost tender; drain. add to beans |
| along with undrained tomatoes, cabbage, zucchini, salt, basil, sage, and |
| pepper. bring to boiling; stir in noodles. reduce heat and simmer 20 |
| minutes more or till noodles are tender. stir in crumbled bacon. top each |
| serving with grated parmesan cheese, if desired. |
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| | per serving (excluding unknown items): 96 calories; 4g fat (32.3% calories |
| | from fat); 4g protein; 13g carbohydrate; 4g dietary fiber; 5mg |
| | cholesterol |
| | 857mg sodium. exchanges: 0 grain(starch); 1/2 lean meat; 2 1/2 vegetable; |
| 1/2 | fat |
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| (ID: 74764) Mirror: rec.food.recipes: Sun, Feb 20, 2005 |