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Minestrone soup - joy bauer
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Minestrone Soup INGREDIENTS | |
2 large | onions, chopped |
3 cloves | garlic, minced, (or 1 tablespoon) |
4 slices | low-fat turkey bacon, diced |
4 ribs | celery, chopped, (about 2 cups) |
5 | carrots, sliced, (about 2 cups) |
2 cups (approximately 1 pound) | fresh green beans, picked and cut into 1-inch pieces (or substitute frozen green beans) |
8 cups | low-fat chicken broth, (preferably low sodium) |
1 (28-ounce) can | diced tomatoes, (preferably low sodium) |
1 (15-ounce) can | kidney beans, rinsed and drained (preferably low sodium) |
2 cups | baby spinach or arugula, coarsely chopped |
4 cups | diced zucchini |
1 tablespoon | dried oregano |
1 tablespoon | dried basil |
3 | bay leaves |
Salt | |
pepper to taste |
PREPARATION
Spray a large stockpot with non-stick cooking spray and sauté onions and garlic over medium-low heat for 5 minutes. Add the turkey bacon, celery, carrots, and green beans and sauté for an additional 5 minutes. Add the chicken broth and tomatoes; bring to a boil. Reduce the heat to low and add the kidney beans, spinach or arugula, zucchini, oregano, basil, and bay leaves. Simmer for 20 minutes, or until all the vegetables are tender. Season with salt and pepper to taste. Remove the bay leaves before serving. After being cooled to room temperature, this soup can be frozen for up to 2 months.
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