Minestrone

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Onions - chopped
2		Garlic cloves - minced
1		No-salt-added crushed tomatoes - (28 oz)
3 cups	711ml	Low-sodium vegetable broth
2		Carrots - sliced
4		Celery stalks - sliced
3/4 cup	177ml	Ditalini pasta
1		Cannellini beans - (19 oz) - rinsed, drained
1		Frozen chopped spinach - (10 oz) - thawed
2 teaspoons	10ml	Dried oregano
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the tomatoes, broth, carrots, celery, pasta and 3 cups water; bring to a boil, stirring as needed to prevent the pasta from sticking to the bottom of the pan. Reduce the heat and simmer, covered, stirring as needed, until the pasta is tender, about 15 minutes.

Add the beans, spinach, oregano and pepper; return to a boil, stirring as needed. Serve, sprinkled with the cheese.

This recipe yields 6 servings.

Per Serving: 268 Calories, 6 g Total Fat, 2 g Saturated Fat, 3 mg Cholesterol, 209 mg Sodium, 44 g Total Carbohydrate, 7 g Dietary Fiber, 15 g Protein, 203 mg Calcium.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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