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Soup - Minnestrone Recipe

   
 

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     Soup - Minnestrone

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
1/4 cup olive oil and more for garnish
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
salt and pepper
2 large potatoes, peeled and cut into 1 inch chunks
1 14.5 oz can of tomatoes
1 cup chopped fresh tomatoes
1 medium zucchini, peeled and cut into 1 inch pieces
 
1 bunch kale or escarole, chopped
1 cup canned cannelini beans, drained
1/3 cup Parmesan cheese

Instructions
In large pot, heat 1/4 cup oil over medium heat. Add onion, carrot and celery. Sprinkle with salt and pepper. Cook, stirring often, for 10-15 minutes or until vegetables begin to soften and darken around the edges.
Add potatoes, sprinkle with salt and pepper. Cook, stirring occasionally, for 5 to 10 minutes or until vegetables are nicely browned. Add 6 cups water, stirring to scrape up any brown bits from bottom of pot. Add fresh tomatoes, bring to a boil, then lower heat to a simmer.Cook for about 15 minutes.
Add zucchini and kale, raising heat if necessary to keep mixture at a steady bubble. Cook until vegetables are tender, another 10 to 15 minutes. Stir in beans and canned tomatoes. Cook 3 to 4 more minutes, add salt and pepper, if needed. Top with Parmesan cheese and drizzle with olive oil.
280 calories per serving, 33g carbs, 8g protein, 13 gm fat, 290 mg sodium, 5 gm fiber.


Originally Submitted
4/14/2012





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