Leafy Swiss chard adds a bone-building mix of magnesium, manganese, and potassium to this Italian favorite.
- Makes: 6 servings
- Serving Size: 1 1/2 cups
- Start to Finish: 30 mins
medium onion, chopped
tablespoon olive oil
14 ounce cans reduced-sodium chicken broth
15 ounce can cannellini beans, rinsed and drained
medium zucchini, coarsely chopped
cup sliced carrots
cloves garlic, minced
cup dried multigrain elbow macaroni
cups coarsely torn, trimmed Swiss chard or 8 cups packaged fresh baby spinach leaves
14 1/2 ounce can no-salt-added diced tomatoes
- In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.
- Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano.
Nutrition Facts (Healthy Minestrone)
- Per serving:
- 162 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 0 mg chol.,
- 554 mg sodium,
- 30 g carb.,
- 7 g fiber,
- 6 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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