Twenty-Minute Minestrone (4 Points)

Name: Twenty-Minute Minestrone (4 Points)
Ingredients: 1 tablespoon olive oil; 1 tomatoes, chopped; 1 onion, chopped; 1 garlic clove, minced; 4 cups chicken broth; 2 medium red potatoes, scrubbed and diced; 12 lb green beans, cut into 1-inch lengths; 1 medium zucchini, chopped; 1 medium yellow squash, chopped; 2 cups spinach, coarsely chopped, cleaned; 15 ounces canned red kidney beans, rinsed and drained; 2 tablespoons parmesan cheese, grated

12 ingredients

9 steps

Ingredients

1 tablespoon olive oil
1 tomatoes, chopped
1 onion, chopped
1 garlic clove, minced
4 cups chicken broth
2 medium red potatoes, scrubbed and diced
12 lb green beans, cut into 1-inch lengths
1 medium zucchini, chopped
1 medium yellow squash, chopped
2 cups spinach, coarsely chopped, cleaned
15 ounces canned red kidney beans, rinsed and drained
2 tablespoons parmesan cheese, grated

Directions

1

In a large nonstick saucepan or Dutch oven, heat the oil.
2

Saute the tomato, onion and garlic until softened, about 5 minutes.
3

Stir in the broth and potatoes; bring to a boil.
4

Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 10 minutes.
5

Add the green beans, zucchini and yellow squash; cook until tender, about 5 minutes.
6

Stir in the spinach and kidney beans; cook until heated through, about 3 minutes.
7

Serve, sprinkled with the cheese.
8

Per serving: 254 CALORIES, 7 G TOTAL FAT, 2 G SATURATED FAT, 19 MG CHOLESTEROL, 1,176 MG SODIUM, 39 G TOTAL CARBOHYDRATE, 10 G DIETARY FIBER, 12 G PROTEIN, 127 MG CALCIUM.
9

POINTS PER SERVING: 4.