cloves garlic, minced
medium onion, chopped
tablespoon extra virgin olive oil
large yellow sweet pepper, coarsely chopped
medium zucchini, coarsely chopped
14 ounce can beef broth
15 ounce can cannellini beans, rinsed and drained
ounces green beans, trimmed and cut into 1-1/2-inch pieces
cup dried mostaccioli
cup coarsely chopped fresh basil
medium tomatoes, coarsely chopped
cups fresh baby spinach leaves
Shaved Parmesan cheese
- In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally.
- Stir in tomatoes, spinach, and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper.
- Top with Parmesan cheese. Serves 6.
Nutrition Facts(Classic Minestrone)
- Per serving:
- 181 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 0 mg chol.,
- 621 mg sodium,
- 33 g carb.,
- 7 g fiber,
- 4 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet