Minestrone

Minestrone

This is a great veggie packed version of the Italian favorite, minestrone. I modified this recipe by adding a small can of tomato paste because I thought it would make the soup more hearty. Yield: 8 servings.

3 cups low sodium chicken broth

2 cups shredded green cabbage

2 onions, chopped

2 carrots, sliced diagonally

2 celery stalks, sliced diagonally

1 purple turnip, peeled and chopped

1 (14.5 oz) canned whole tomatoes, undrained

1 medium potato, peeled an chopped

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon black pepper

3 cups water

1 cup chopped trimmed green beans (about 1 inch lengths)

1 medium zucchini, halved lengthwise and sliced

1 cup cooked ditalini (very small pasta)

1/2 cup canned red kidney beans

1/4 cup grated parmesan

1/4 cup fresh parsley, chopped

1. In a dutch oven, combine the broth, cabbage, onion, carrot, celery, turnip, tomatoes, potato, and spices with the water; bring to boil. Reduce heat and simmer, covered, 20 minutes.

2. Stir in the green beans and zucchini; cook, covered, 15 minutes longer. Stir in the ditalini and kidney beans; heat to serving temperature. Serve, sprinkled with parmesan and parsley.

Nutritional Information: 186 calories, 3 grams fat, 1 gram saturated fat, 6 mg cholesterol, 494 mg sodium, 31 grams carbs, 5 grams fiber, 8 grams protein, 145 mg calcium

WW Points - 3