MINESTRONE

By JoyceW-2

PointsPlus Value: 5

Yields about 1 1/2 cups of soup and 1 tablespoon of cheese per serving.

Ingredients

• 2 tsp olive oil
• 3 cup(s) uncooked leek(s), medium, cleaned and thinly sliced
• 1 small uncooked onion(s), chopped
• 3 clove(s) (medium) garlic clove(s), minced
• 5 cup(s) vegetable broth, low-sodium
• 14 1/2 oz canned diced tomatoes
• 1/2 serving(s) uncooked macaroni, elbow, or other small pasta
• 3 medium uncooked carrot(s), diced
• 1/4 head(s) (small) cooked green cabbage, shredded
• 1 large uncooked potato(es), all-purpose, diced
• 19 oz canned cannellini beans, (white kidney) beans, rinsed and drained
• 1 cup(s) frozen green peas
• 1/3 cup(s) parsley, flat-leaf parsley, chopped
• 2 Tbsp basil, fresh, chopped or 2 teaspoons dried
• /2 tsp table salt
• 6 Tbsp shredded Parmesan cheese

Details

Servings 8
Preparation time 20mins
Cooking time 115mins

Preparation

Step 1

Heat the oil in a nonstick Dutch oven over medium-high heat. Add the leek, onion, and garlic. Cook, stirring occasionally, until golden, 10–12 minutes.

Add the broth, tomatoes, macaroni, carrots, cabbage, and potato; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the macaroni and vegetables are tender, about 20 minutes.

Stir in the beans, peas, parsley, basil, and salt; return to a boil. Reduce the heat and simmer 1–2 minutes. Serve with the cheese.