Monday, January 24, 2011

Thirty-Minute Minestrone

Serves: 6 as a main dish (1 2/3 cups per serving)
Preparation Time: 15 minutes
Cooking Time: 15 minutes

4 cups water
2 cups miniature peeled carrots
15 ounce can Great Northern beans, rinsed and drained
14 ounce can peeled Italian plum tomatoes, cut up
1 cup chopped onion
4 tsp. low-sodium beef bouillon granules or 2 tsp. regular beef bouillon granules
1 tsp. bottled minced garlic
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. black pepper
9 ounce package frozen no salt added Italian green beans
1 small zucchini, halved lengthwise and sliced
1/2 cup elbow macaroni, alphabet macaroni, or broken spaghetti, uncooked
1/4 cup grated or shredded Parmesan cheese

In a large saucepan, combine water, carrots, beans, tomatoes, onion, bouillon granules, garlic, basil, oregano, and pepper. Bring to a boil over high heat. Add green beans, zucchini and pasta. Return to a boil. Reduce heat, cover, simmer for 10 minutes or until pasta is done. Spoon into bowls and sprinkle each serving with Parmesan cheese.

Nutrition Facts: (per serving)
Calories: 204
Protein: 11 g
Carbohydrates: 37 g
Cholesterol: 3 mg
Sodium: 278 mg
Total Fat: 3 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g

Source: American Heart Association - Quick & Easy Cookbook pg. 55

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