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Minestrone Soup
Heart Healthy
2 qts. canned low sodium chicken broth
1-2 Tbls. olive oil
1 large sweet onion, chopped
1 large carrot, diced
1 celery rib, diced
1 16 oz. can whole peeled tomatoes
4 oz. dried lentils
4 oz. dry elbow macaroni
1/2 head escarole rinsed and coarsely chopped
1 15 oz. can garbanzo beans
1 15 oz. can cut green beans
1/2 cup fresh parsley, chopped
Pinch of dried rosemary
Salt and black pepper

 

In a large stockpot, heat olive oil over medium high heat and saute onions, carrots and celery for 5-6 minutes.

Add whole peeled tomatoes, chicken stock, salt and black pepper and bring to a boil.

Add lentils, reduce heat to simmer and cook for 20 minutes.

Add dry elbow macaroni and continue cooking for 10 minutes.

Add chopped escarole, garbanzo beans, cut green beans, pinch of dried rosemary and 1/2 of the chopped parsley and cook until escarole is wilted and tender. Adjust seasoning with salt and black pepper.

Transfer soup to serving bowl and sprinkle the remaining chopped parsley on top.

Preparation Time: 45 minutes Serves:
Recipe Origin: United States
Submitted by:
Frank Battaglini
New York
United States
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