Minestrone
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 28 ounces italian-style diced tomatoes
- 15 ounces garbanzo beans, rinsed and drained
- 1 cup low sodium vegetable broth or 1 cup reduced-sodium chicken broth
- 1 medium yellow sweet pepper, chopped
- 2 teaspoons italian seasoning (or 1 tsp dried basil and 1 tsp garlic powder)
- 1 cup rigatoni pasta (uncooked) or 1 cup penne pasta (uncooked)
- 2 -3 cups baby spinach
- fresh parmesan cheese
- fresh basil
Recipe
- 1 in a dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta.
- 2 bring to boiling over high heat.
- 3 reduce heat to medium.
- 4 cook, covered for 10 minutes, stirring occasionally, just until pasta is barely tender.
- 5 stir in spinach.
- 6 ladle into individual bowls.
- 7 top with parmesan cheese and/or fresh basil, if desired.
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