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Soups: Misys Minestrone


2 tsp. olive oil
1/2 C. chopped prosciutto ham
1 yellow onion, chopped (about 1/2 C.)
2 carrots, coarsely chopped (about 1 C.)
2 garlic cloves, minced
1/2 small head green cabbage, cored and thinly diced (about 1/2 lb.)
1 can (14 oz.) diced no-salt-added tomatoes
1 can (15 oz.) white (cannelloni) or red kidney beans
5 C. vegetable or reduced-sodium, low-fat chicken broth
1 T. chopped fresh oregano or 1 tsp. dried
2 medium zucchini, sliced (about 3/4 C.)
4 oz. broken spaghetti or shaped pasta
1/8 tsp. salt (or to taste)
1/8 tsp. pepper (or to taste)


Prep time 20 minutes--Cook time 30 minutes. Heat the oil in a 6 qt. Dutch oven over medium heat. Add the prosciutto and sauté for 2 minutes. Add the onion and carrots and sauté for 5 minutes. Add the garlic and sauté for 2 minutes. Add the cabbage, tomatoes, beans, and broth. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the oregano, zucchini and pasta, salt, and pepper. Cook until pasta is al dente, about 7 to 9 minutes.

Serves: 8

Exchanges or food group servings: 1 1/2 STARCH, 1 VEG, 1/2 FAT

Nutrients per serving: CALS 171; PROTEIN 8.6g; CARBS 26g; FIBER 5.2g; TOT FAT 3.3g; SAT FAT 0.8g; SODIUM 186mg

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