Garden Minestrone

Author: Canadian Living

Frozen spinach is a handy standby ingredient you can use instead of fresh. Since Melissa needs to avoid dairy, she can top the soup with crunchy croutons, but a sprinkle of Parmesan cheese or a swirl of pesto would be heavenly, too.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup cubed kielbasa (about 4 oz/125 g)
  • 1 onion chopped
  • 1 carrots chopped
  • 1 celery chopped
  • 1 teaspoon dried basil
  • 1/4 teaspoon each salt and pepper
  • 1 zucchini chopped
  • 1 1/2 cup chopped green cabbage
  • 1 can white kidney bean drained and rinsed
  • 1 can red kidney bean drained and rinsed
  • 1 can diced tomatoes
  • 1 1/2 cup chicken stock
  • 1/3 cup orzo macaroni or other small pasta
  • 1 1/2 cup chopped spinach leaf

Method

In large saucepan, heat oil over medium heat; fry kielbasa, onion, carrot, celery, basil, salt and pepper until onion is softened, about 5 minutes.

Add zucchini, cabbage, beans, tomatoes, chicken stock and 1-1/2 cups (375 mL) water. Bring to boil; reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.

Add orzo; cover and cook until tender, about 10 minutes. Stir in spinach; simmer, uncovered, for 3 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 759 mg
  • Protein 9 g
  • Calories 167.0
  • Total fat 5 g
  • Cholesterol 9 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garden Minestrone

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