Classic Minestrone

By jrichmond4

1-1/2 cups w/2 tbs cheese per serving
Calories 221
Fat 5g
Sodium 481mg
Carbs 34g
Fiber 8g

Ingredients

• 6 oz dried canellini (white kidney) beans, rinsed and drained
• 2 (32oz) cartons reduced-sodium chicken broth
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 4 tsp olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 1 (1 lb) green cabbage, shredded
• 1 (28oz) can whole plum tomatoes, drained and chopped, with 1 cup of their juice reserved
• 3 zucchini, chopped
• 1/2 cup chopped parsley
• 2 tsp dried sage
• 3 oz tubetti or other small pasta
• 1/4 cup grated Parmesan cheese

Details

Servings 8
Preparation time 25mins
Cooking time 125mins

Preparation

Step 1

1. Soak the beans according to package directions. Drain

2. Combine the beans, broth, salt, and pepper in a large saucepan; bring just to a boil. Reduce the heat and simmer, covered,until the beans are barely tender, about 1 hour.

3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrots, celery, and garlic; cook, stirring frequently, until softened, about 5 minutes.

4. Stir the vegtable mixture into the bean misture; add the tomatoes and their juice, the cabbage, zucchini, parsley, and sage. Simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the tubetti and cook until barely tender, about 10 minutes. Remove the pan from the heat; cover and let stand until the tubetti is just tender, about 10 minutes. Serve, sprinkled with the cheese.