Green & Orange Minestrone
This variation on the Italian classic makes a hearty cold-weather meal with the addition of a crusty loaf of warm bread. Serve a seasonal fruit for dessert.
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup diced carrots
  • 2 packages (10 ounces each) frozen chopped spinach, thawed
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 2 1/2 cups water
  • 1/2 cup very small pasta shapes
  • 1 cup canned chick-peas, rinsed and drained
  • 1 cup diced plum tomatoes
  • 1/4 cup chopped fresh basil
  • 1 tablespoon plus 1 teaspoon grated Parmesan cheese (optional)

1. In a large nonstick skillet, heat oil over medium-high heat. Add onion and garlic, and cook one minute.

2. Stir in carrot and cook two minutes.

3. Add spinach, salt, sugar, dried basil, oregano, and stir to coat. Stir in water and bring to a boil. Stir in pasta and cook until tender, about five minutes.

4. Add chick-peas and plum tomatoes and cook just until heated through. Stir chopped fresh basil into soup, sprinkle with Parmesan (if using) and serve.

Nutritional Information
Per serving: 209 calories, 4.3g total fat, 0.6g saturated fat, 2g monounsaturated fat, 1.1g polyunsaturated fat, 10g dietary fiber, 11g protein, 36g carbohydrate, 0mg cholesterol, 643mg sodium.
Good source of: beta-carotene, fiber, folate, iron, lutein & zeaxanthin, magnesium, manganese, potassium, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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