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Classic Minestrone
3 tbs (45 mL) olive oil
2 stalks celery, trimmed
and cut into ¼"
(0.65 cm) slices
3 carrots, peeled
and cut into ¼"
(0.65 cm) slices
2 small zucchini,
trimmed and
cut into ¼"
(0.65 cm) slices
1 small onion, chopped
1 shallot, finely
chopped
1 package (32 oz)
(946 mL) chicken
broth
2 cans (14.5 oz
[429 mL] each) petite
diced tomatoes with
juice
1 tsp (5 mL) dried
oregano
1 tsp (5 mL) dried basil
¼ tsp (1 mL) pepper
½ recipe basic egg
noodle pasta
extruded into
short-cut small
macaroni, uncooked
1 can (15.8 oz
[467 mL]) white
beans, rinsed and
drained
Heat olive oil in large pot over medium high heat. Add
celery, carrots, zucchini, onion, and shallot. Cook and stir
for 4 to 5 minutes, or until vegetables are softened.
Add chicken broth, tomatoes, oregano, basil, and pepper.
Increase heat to high and bring mixture to a boil. Add
pasta, and continue to boil until pasta has reached al
dente stage, about 4 to 5 minutes. Reduce heat to low
and stir in beans. Simmer an additional 5 minutes or until
beans are heated through. Serve immediately.
Yield: 10 servings.
Per Serving: About 97 cal., 4 g protein, 16 g carb, 2 g fat,
9 mg cholesterol, 466 mg sodium.