Seafood Minestrone
This seafood version of the classic Italian soup uses shrimp, pasta, beans, and tomatoes. Serve this healthy 30-minute recipe when time is short.
Ingredients
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2 cloves garlic, minced
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1 Tbsp. extra virgin olive oil
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2 leeks, halved lengthwise and sliced 1/2-inch thick
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2 14-oz. cans reduced-sodium chicken broth
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2 cups water
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1 15-oz. can navy beans, rinsed and drained
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1 tsp. dried thyme, crushed
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4 oz. broken dry linguini or fettuccini
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1 pound peeled and deveined medium shrimp and/or bay scallops
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4 medium Roma tomatoes, coarsely chopped
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1 cup fresh arugula or spinach
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Freshly ground pepper
Directions
1
In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender. Add broth, water, beans, and thyme; bring to boiling. Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque. Divide among soup plates. Add tomatoes and arugula. Season to taste with pepper. Makes 4 servings.
Nutrition Facts
Calories 442, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 172 mg, Sodium 1138 mg, Carbohydrate 57 g, Total Sugar 7 g, Fiber 9 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 17%, Iron 42%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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