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Kamut Macaroni Minestrone

Fresh.n.Natural's picture
Kamut Macaroni Minestrone in addition to being good on many things is also pretty easy to prepare. You will like Kamut Macaroni Minestrone enough to make it again. Try it today!
  Olive oil 15 Milliliter (1 Tablespoon)
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Cabbage 240 Milliliter, chopped (1 Cup)
  Zucchini/1 cup (240 milliliter) green beans 1 Small, chopped
  Carrot 1 Small, sliced
  Tomato/1 tablespoon (15 milliliter) tomato paste 1 , peeled, seeded and diced
  Cooked navy beans/Great northern beans 240 Milliliter (1 Cup)
  Salt 3⁄4 Teaspoon (5 Milliliter)
  Pepper 1⁄2 Teaspoon (3 Milliliter)
  Bay leaf 1
  Fresh basil/1 teaspoon / 5 milliliter dried basil 15 Milliliter, finely chopped
  Fresh parsley/1 teaspoon / 5 milliliter dried parsley 15 Milliliter, finely chopped
  Water 960 Milliliter (4 Cups)
  Elbow macaroni 240 Milliliter (1 Cup)
  Grated parmesan cheese 120 Milliliter (1/2 Cup)

Add olive oil to a 2-quart soup pot and place over medium heat.
Saute the onion, then the garlic, cabbage, zucchini and carrot.
Add the tomato, beans, salt, pepper, bay leaf, basil, parsley and water.
Bring to a boil, add elbows and simmer for 12-15 minutes or just until the pasta is tender.
Stir in 1/4 cup of the Parmesan cheese.
Sprinkle remaining cheese on each bowl as a garnish.

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Kamut Macaroni Minestrone Recipe