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  Dry navy beans 1 Cup (16 tbs)
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Carrots 2 Medium, cut into 2-inch sticks
  Celery stalks 2 , bias sliced
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried basil 2 Teaspoon, crushed
  Bay leaves 2 Large
  Sugar 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Spaghetti 4 Ounce, broken into 2-inch lengths
  Zucchini 2 Medium, thinly sliced

Rinse beans.
In a Dutch oven or kettle combine beans and 9 cups water.
Bring to boiling.
Reduce heat and simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour, Drain beans and rinse.
In same Dutch oven or kettle combine rinsed beans and 8 cups more water.
Stir 1 teaspoon salt into beans and water, Bring to boiling; reduce heat.
Cover and simmer for 45 minutes to 1 hour or till beans are tender.
Drain; reserve 4 cups liquid.
To beans addundra/ned tomatoes, carrots, celery, beef broth, onion, garlic, basil, bay leaves, sugar, thyme, and reserved bean liquid.
Bring to boiling.
Stir in spaghetti.
Reduce heat; cover and simmer about 20 minutes
Add zucchini; cover and simmer about 10 minutes or till vegetables are tender and spaghetti is tender yet firm.
Remove bay leaves.
Serve hot.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1287 Calories from Fat 63

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3836.3 mg159.8%

Total Carbohydrates 264 g88.1%

Dietary Fiber 58.4 g233.5%

Sugars 29.3 g

Protein 72 g144.7%

Vitamin A 564.8% Vitamin C 265.4%

Calcium 95.2% Iron 187.3%

*Based on a 2000 Calorie diet

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