• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Minestrone -Ww

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 6 oz Dry white kidney beans;
  • -rinsed and sorted
  • -(cannellini beans)
  • 8 c Low-sodium beef broth;
  • -defatted
  • 1/4 ts Salt
  • Freshly ground black pepper;
  • -to taste
  • 2 ts Olive oil
  • 2 md Onions; chopped
  • 1 md Carrot; diced
  • 2 md Celery stalks; chopped
  • 1 Garlic clove; minced
  • 3 c No-salt added whole
  • -tomatoes; preferrable
  • -Italian plum tomatoes,
  • -drained and chopped and one
  • -cup juice, reserved
  • 1/2 c Minced fresh parsley
  • 3 c Cabbage; coarsely chopped
  • 2 md Zucchini; diced
  • 3 oz Ditalini pasta; or other
  • -small pasta
  • 4 ts Freshly grated Parmesan
  • -cheese


In a large bowl, combine the beans with cold water to cover; soak
overnight. Drain and rinse the beans and transfer to a large saucepan; add
the broth, salt and pepper. Bring to a simmer over medium heat; cover and
cook about 1 hour, until barely tender.

Meanwhile, place a large nonstick skillet over medium heat 30 seconds; heat
the oil 30 seconds more. Add the onions, carrot, celery and garlic; cook,
stirring frequently, about 3 minutes, until the onion is softened.

Stir the vegetable mixture into the bean mixture; add the tomatoes, the 1
cup juice and parsley. Reduce the heat to medium-low and simmer 20 minutes.
Add the cabbage, zucchini and pasta and cook 12-15 minutes more, until the
cabbage is tender. Remove from heat; cover and let stand 10 minutes. Divide
evenly among 8 bowls; sprinkle each portion with 1/2 teaspoon cheese and

SERVING (1 CUP) PROVIDES: 1/4 Fat, 2 3/4 Vegetables, 1 Protein, 1/2 Bread,
25 Optional Calories.

PER SERVING: 197 Calories,(9%cff) 2 g Total Fat, 0 g Saturated Fat, 1 mg
Cholesterol, 197 mg Sodium, 32 g Total Carbohydrate, 5 g Dietary Fiber, 14
g Protein, 113 mg Calcium

>Recipe from Weight Watchers Slim Ways Italian MC-version from Pat Hanneman

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