Lena’s Minestrone - 38.21g Carbs, Fiber N/A but has some
Submitted by Lalena to eDiets.com
In this minestrone recipe all of the vegetables and red kidney beans
are pureed smooth, and the pasta is added during the last few minutes
of cooking. Serve with freshly grated Romano cheese. Completely
vegetarian.
Serves 11 to 12 servings
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
6 potatoes, peeled and cubed
6 carrots, chopped
4 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can kidney beans
3/4 cup tomato paste
2 1/2 quarts water
1 1/2 cups seashell pasta **Note
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1. In a large pot combine the potatoes, carrots, celery, onion,
garlic, beans, tomato paste and water. Cook over medium heat until all
the vegetables are tender.
2. Transfer soup to a food processor or blender and puree until smooth.
3. Return soup to pot and stir in pasta. If desired add additional
water to thin soup. Stir in the oregano and basil. Season to taste
with salt and pepper. Cook over medium heat unitl pasta is al dente.
Serve hot topped with freshly grated Romano.
Calories: 186.12
Total Fat: 0.71g
Total Carbs: 38.21g
Protein: 6.72g
Dietary Fiber: N/A — but it has fiber!
Calories from Fat: N/A
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Sugars: N/A
Vitamin A: N/A
Vitamin C: N/A
**Note: Trying substituting a small type of whole wheat pasta instead!