Classic Minestrone
3 tbs (45 mL) olive oil
2stalks celery, trimmed and cut into ¼"
(0.65 cm) slices
3carrots, peeled and cut into ¼" (0.65 cm) slices
2small zucchini, trimmed and cut into ¼" (0.65 cm) slices
1 small onion, chopped
1shallot, finely chopped
1package (32 oz)
(946 mL) chicken broth
2cans (14.5 oz
[429 mL] each) petite diced tomatoes with juice
1tsp (5 mL) dried oregano
1tsp (5 mL) dried basil
¼tsp (1 mL) pepper
½recipe basic egg noodle pasta extruded into
1can (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.
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