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Minestrone

Servings = 8 | Serving size =about 2 cups

This recipe can be multiplied by 2.

In order to make this soup within 60 minutes, you should soak the beans overnight the night before you make this. Once made, this soup keeps well for about 4 days in the fridge. Reheat gently.

Note: This recipe is safe for Coumadin (warfarin) users if you leave out the parsley.

Serve with a side salad of your choice.

1 lb	great northern beans
2 quarts	water
2 tsp	olive oil
3 cloves	garlic (minced)
2 cups	onions (diced)
1/2 lb	parsnips (peeled and sliced)
1/2 lb	carrots (peeled and sliced)
3	ribs celery (sliced)
4 cups	water
	Rind (about 3in. x 3in.) Parmiagiano-Reggiano
3	bay leaves
4 cups	non-fat chicken stock
1 1/2 lbs	red potatoes (peeled and cubed)
2	28 ounce cans peeled whole tomatoes (drain and seed tomatoes)
1/2 tsp	salt
1 Tbsp	(per serving) flat leaf parsley (minced)
1 Tbsp	(per serving) Parmigiano-Reggiano (grated)

Rinse beans thoroughly.

Cover beans with water and allow to soak overnight. Drain and rinse. Place in a stock pot and add two quarts water to cover.

Simmer over medium heat for 30 - 45 minutes until the beans just begin to turn soft. Drain.

While the beans are cooking heat oil in a large stock pot over medium. Add the minced garlic. Cook garlic in oil slowly. Do not allow this to brown or the garlic will become bitter.

Add onion and cook slowly until it just begins to turn soft.

Add the parsnips, carrots and celery and cook over medium-low heat until the vegetables begin to soften.

Cover with the water and chicken stock and add the potatoes and the rind of parmesan. Cook over medium-low heat for about 20 minutes until the potatoes begin to soften.

Add the tomatoes, beans and salt.

Cook for about 20 minutes and remove the rind of parmesan.

Serve each 2 cup serving with 1 tablespoon minced parsley and grated parmesan.

As with most soups this one is best made the day in advance.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 405 | Calories from Fat 51

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 2g (12%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 7 mg (2 %) | Sodium 569 mg (24 %)

Total Carbohydrates 70g (23%) | Sugars 12g

Dietary Fiber 18g (71%) | Protein 23g

Vitamin A 107% | Vitamin C 71 % | Calcium 33% | Iron 36%

Vitamin K 88 mcg  | Potassium  1935 mg | Magnesium  170 mg