Thursday, January 28, 2010

Mmmm Minestrone

Hungry girl promises its good, we'll see, I love the Olive Garden's minestrone. Probably not too authentic, but I'm 0% Italian so you can fool me. I'm using chicken broth and ditalini pasta since it's what I have, and northern beans since I couldn't find canellini and throwing in some corn & celery. I'm living dangerously. Going to have some foccacia and salad with it :) should be pretty tasty, and Dad won't care that its meatless and my veggie-adverse husband will be out of town. Should be something good and healthy to freeze for my grandparents too. Haven't been freezing latley since they don't handle spicy well.

Here's the recipe, for those of you who don't get the HG e-mails.

Hungry Girl's Mmm-mmm Minestrone

PER SERVING (1 generous cup): 105 calories, 0.5g fat, 512mg sodium, 19.5g carbs, 4.5g fiber, 4g sugars, 5g protein -- POINTS® value 1*

Need a big pot of soup PACKED with veggies (not calories!), but don't want to spend forever chopping? This recipe is a DELICIOUS shortcut to Soupville!

Two 14-oz. cans (3 1/2 cups) fat-free vegetable broth

Two 14.5-oz. cans diced tomatoes, drained

One 15-oz. can cannellini (white kidney) beans, drained and rinsed
One 10-oz. package frozen spinach, mostly thawed

1 cup frozen cut green beans

1 cup frozen peas and carrots
1 cup uncooked whole-wheat-blend rotini or penne pasta
1 tbsp. dried minced onion 

2 tsp. chopped garlic

1 tsp. Italian seasoning

1 bay leaf

Salt and black pepper, to taste


Combine all ingredients in a large pot on the stove. Add 1 cup water and stir it up. Cover and bring to a boil.

Reduce heat to low and allow soup to simmer, covered, for 10 minutes. Remove bay leaf, add salt and pepper to taste, and serve!


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