Make-Ahead Minestrone
Serve this meatless soup immediately or refrigerate and reheat to serve the next day, allowing flavors to blend and intensify. Serve it with dense-texture Italian bread.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
8 servings
Ingredients
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3 14 1/2-ounce cans beef broth
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1 15-ounce can kidney beans, rinsed and drained
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1 15-ounce can garbanzo beans, rinsed and drained
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1 14 1/2-ounce can low-sodium stewed tomatoes
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1 11 1/2 ounce can vegetable juice
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1 6-ounce can low-sodium tomato paste
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2 teaspoons sugar
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1 teaspoon dried Italian seasoning, crushed
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1 1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
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2 cups fresh spinach leaves, cut in strips
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2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli
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Finely shredded Parmesan cheese (optional)
Directions
1.
In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce hear. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat; cool. Refrigerate covered, overnight. (Or, to serve immediately, add spinach and cooked pasta; heat through.)
2.
To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 servings.
Nutrition information
Calories 214, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 975 mg, Carbohydrate 41 g, Total Sugar 0 g, Fiber 9 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2.
Percent Daily Values are based on a 2,000 calorie diet
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Minestrone is Italian for "big soup," and this one--full of beans, vegetables and brown rice--is big indeed. It's dinner in a bowl.
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