Minestronemain dish, soups 3 1/2 cup chicken broth 2 cup water 1 cup chopped onion 1 cup sliced carrots 1 teaspoon minced garlic 1 can (16oz) crushed tomatoes 1 medium-size zucchini (6oz), 1 quartered lengthwise, then 1 sliced 1/4-inch thick 9 oz frozen cut italian green 1 beans 1/4 teaspoon pepper 1 1/2 cup small pasta shells 1 can (16oz) red kidney beans, 1 rinsed and drained Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot. Reduce heat, cover and simmer 3 minutes or until carrots are crisp- tender. Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil, add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta is tender. Stir in beans. Makes 10 cups, 5 servings. Per serving: 251 calories, 13g protein, 46g carbohydrates, 2g fat, 0mg : cholesterol, 965mg sodium. Source: Woman's Day magazine, March 14th, 1994, page 154 |
