Italian Minestrone

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

1/2 pound dried red kidney beans

1 tablespoon olive oil

1 cup thinly sliced leeks

1 cup julienne-cut carrot

1/2 cup sliced celery

2 tablespoons minced fresh parsley

1 tablespoon minced fresh garlic

1 tablespoon dried whole basil

1/2 teaspoon dried whole thyme

1/2 teaspoon dried whole oregano

1/4 teaspoon salt

1/8 teaspoon ground red pepper

5 cups water

2 (10 1/2-ounce) cans low-sodium chicken broth

2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped

1 cup elbow macaroni, uncooked

2 cups coarsely shredded cabbage

1 1/2 cups thinly sliced zucchini

1/2 (10-ounce) package frozen chopped spinach, thawed

1/4 cup freshly grated parmesan cheese

Directions:

1. Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.
2. Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in basil and next 4 ingredients; saute 1 minute. Stir in beans, 5 cups water, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.
3. Stir in tomato and next 4 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 teaspoon cheese.

By RecipeOfHealth.com