Minestrone
Serving Size : 8
6 ounces cannellini beans, picked over, rinsed and drained
8 cups low sodium beef broth
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 teaspoons olive oil
2 medium onions, chopped
1 medium carrot, diced
2 medium celery stalks, chopped
1 garlic clove, minced
3 cups Italian plum tomatoes, drained, chopped and 1 cup juice reserved
1/2 cup minced fresh parsley
3 cups green cabbage leaf, coarsely chopped
2 medium zucchini, diced
3 ounces ditalini pasta
1 tablespoon grated Parmesan cheese
1 teaspoon grated Parmesan Cheese
In a large bowl, combine the beans with cold water to cover; soak overnight.
Drain and rinse the beans and transfer to a large saucepan; add the broth, salt
and pepper. Bring to a simmer over medium heat; cover and cook about 1 hour, until
barely tender. Meanwhile, place a large nonstick skillet over medium heat 30
seconds; heat the oil 30 seconds more. Add the onions, carrot, celery and garlic;
cook, stirring frequently, about 3 minutes, until the onion is softened. Stir the
vegetable mixture into the bean mixture; add the tomatoes, the 1 cup juice and
parsley. Reduce the heat to medium-low and simmer 20 minutes. Add the cabbage,
zucchini and pasta and cook 12-15 minutes more, until the cabbage is tender.
Remove from heat; cover and let stand 10 minutes. Divide evenly among 8 bowls;
sprinkle each portion with 1/2 teaspoon cheese and serve.
Recipe from Weight Watchers Slim Ways Italian (3.81 WW Points)
Jenn B aka Mom2Sam and Tiny
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