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Ministoni soup
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Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad. Ingredients | |
2 tablespoons | olive oil |
4 cloves | garlic, finely chopped |
1 medium | yellow onion, chopped |
6 cups | low-sodium vegetable broth |
1 cup | thinly sliced Savoy cabbage |
1/4 cup | tomato paste |
1/4 cup | chopped parsley |
1 tablespoon | chopped basil |
2 large stalks | celery, sliced |
2 medium | carrots, peeled and chopped |
1 | dried bay leaf |
1 (28-ounce) can | chopped tomatoes, with their liquid |
1 cup | canned chickpeas, drained |
1 cup | dried fusilli pasta |
1 (15-ounce) can | cannellini or white beans, drained |
Salt | |
pepper to taste | |
3/4 to 1 cup | grated Parmesan cheese |
Method
In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent. Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender. Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper.
Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.
Nutrition
Per serving: 280 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 830mg sodium, 41g total carbohydrate (8g dietary fiber, 8g sugar), 12g protein
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