Minestrone a la Moosewood
INGREDIENTS:
6 oz Dry white kidney beans;
-rinsed and sorted
-(cannellini beans)
8 c Low-sodium beef broth;
-defatted
1/4 ts Salt
Freshly ground black pepper;
-to taste
2 ts Olive oil
2 md Onions; chopped
1 md Carrot; diced
2 md Celery stalks; chopped
1 Garlic clove; minced
3 c No-salt added whole
-tomatoes; preferrable
-Italian plum tomatoes,
-drained and chopped and one
-cup juice, reserved
1/2 c Minced fresh parsley
3 c Cabbage; coarsely chopped
2 md Zucchini; diced
3 oz Ditalini pasta; or other
-small pasta
4 ts Freshly grated Parmesan
-cheese
6 oz Dry white kidney beans;
-rinsed and sorted
-(cannellini beans)
8 c Low-sodium beef broth;
-defatted
1/4 ts Salt
Freshly ground black pepper;
-to taste
2 ts Olive oil
2 md Onions; chopped
1 md Carrot; diced
2 md Celery stalks; chopped
1 Garlic clove; minced
3 c No-salt added whole
-tomatoes; preferrable
-Italian plum tomatoes,
-drained and chopped and one
-cup juice, reserved
1/2 c Minced fresh parsley
3 c Cabbage; coarsely chopped
2 md Zucchini; diced
3 oz Ditalini pasta; or other
-small pasta
4 ts Freshly grated Parmesan
-cheese
In a large bowl, combine the beans with cold water to cover; soak overnight. Drain and rinse the beans and transfer to a large saucepan; add the broth, salt and pepper. Bring to a simmer over medium heat; cover and cook about 1 hour, until barely tender.
Meanwhile, place a large nonstick skillet over medium heat 30 seconds; heat the oil 30 seconds more. Add the onions, carrot, celery and garlic; cook, stirring frequently, about 3 minutes, until the onion is softened.
Stir the vegetable mixture into the bean mixture; add the tomatoes, the 1 cup juice and parsley. Reduce the heat to medium-low and simmer 20 minutes. Add the cabbage, zucchini and pasta and cook 12-15 minutes more, until the cabbage is tender. Remove from heat; cover and let stand 10 minutes. Divide evenly among 8 bowls; sprinkle each portion with 1/2 teaspoon cheese and serve.
SERVING (1 CUP) PROVIDES: 1/4 Fat, 2 3/4 Vegetables, 1 Protein, 1/2 Bread, 25 Optional Calories.
PER SERVING: 197 Calories,(9%cff) 2 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 197 mg Sodium, 32 g Total Carbohydrate, 5 g Dietary Fiber, 14 g Protein, 113 mg Calcium
Recipe from Weight Watchers Slim Ways Italian MC-version from Pat Hanneman (KitPath)
(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc. Recipes Weight Watchers International, Inc., owner of the registered trademark.
NOTES : from ww: Bursting with vegetables, beans and pasta, minestrone is a meal in itself. Make it for a crowd, or freeze half for another time.
Meanwhile, place a large nonstick skillet over medium heat 30 seconds; heat the oil 30 seconds more. Add the onions, carrot, celery and garlic; cook, stirring frequently, about 3 minutes, until the onion is softened.
Stir the vegetable mixture into the bean mixture; add the tomatoes, the 1 cup juice and parsley. Reduce the heat to medium-low and simmer 20 minutes. Add the cabbage, zucchini and pasta and cook 12-15 minutes more, until the cabbage is tender. Remove from heat; cover and let stand 10 minutes. Divide evenly among 8 bowls; sprinkle each portion with 1/2 teaspoon cheese and serve.
SERVING (1 CUP) PROVIDES: 1/4 Fat, 2 3/4 Vegetables, 1 Protein, 1/2 Bread, 25 Optional Calories.
PER SERVING: 197 Calories,(9%cff) 2 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 197 mg Sodium, 32 g Total Carbohydrate, 5 g Dietary Fiber, 14 g Protein, 113 mg Calcium
Recipe from Weight Watchers Slim Ways Italian MC-version from Pat Hanneman (KitPath)
(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc. Recipes Weight Watchers International, Inc., owner of the registered trademark.
NOTES : from ww: Bursting with vegetables, beans and pasta, minestrone is a meal in itself. Make it for a crowd, or freeze half for another time.