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Herb-Flavored Minestrone

Microwaverina's picture
Ingredients
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Teaspoon
  Carrots 2 , thinly sliced
  Chicken stock 2 Cup (32 tbs)
  Canned chopped tomatoes with juice 2 Cup (32 tbs)
  Whole wheat elbow macaroni 1⁄2 Cup (8 tbs)
  Dried basil 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Cooked kidney beans 2 Cup (32 tbs)
  Thinly sliced spinach 2 Cup (32 tbs) (Fresh Ones)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
Directions

In a 3-quart casserole, combine the onions, garlic, and oil.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the carrots, cover with wax paper, and microwave for 5 to 6 minutes, or until crisp-tender.
Stir in the stock, tomatoes with juice, macaroni, basil, marjoram, and oregano.
Cover with a lid and microwave on high for 15 to 18 minutes, or until the macaroni is nearly tender.
Stir in the beans, spinach, and parsley.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the spinach is wilted.
Let stand for 2 to 5 minutes, or until the macaroni is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken

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