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Garden Fresh Minestrone Recipe

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, H, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 medium size leeks, or 1 medium size onion, chopped

    2. Garlic 2 Clove (5gm) , pressed

    3. 3 tablespoons olive oil or salad oil

    4. Vegetable stock 8 Cup (16 tbs)

    5. Kidney beans 1 Can (10oz)

    6. Vegetables 6 Cup (16 tbs) , prepared

    7. 1/2 teaspoon each dry basil, oregano leaves, and dry rosemary

    8. Tomato Paste 1/4 Cup (16 tbs)

    9. Elbow macaroni 1/2 Cup (16 tbs)

    10. 2 cups shredded cabbage, spinach, or chard

    11. Parmesan cheese 1/2 Cup (16 tbs) , grated

    12. Salt To Taste

    13. Pepper To Taste

    Instructions Jump to Ingredients ↑

    1. Directions Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.

    2. In a 6 quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.

    3. Add stock, beans and their liquid, vegetables, basil, oregano, and rosemary; bring to simmering.

    4. Reduce heat; cover and cook for 30 minutes.

    5. Stir in tomato paste and macaroni and continue simmering for 15 minutes or until macaroni is tender.

    6. Add cabbage and cook, covered, just until it wilts (about 5 more minutes).

    7. Season to taste with salt and pepper.

    8. Pass Parmesan at the table.

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