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Minestrone

Diet.Guru's picture
Ingredients
  Olive oil 2 Tablespoon
  Sliced mushrooms 2 Cup (32 tbs)
  Onion 1 Medium, diced to make 3/4 cup
  Carrot 1 Small, halved and sliced to make 1/2 cup
  Escarole 1 Pound, trimmed and coarsely chopped to make 7 cups
  Parmesan rind 4 Inch (1 Piece)
  Lower sodium vegetable broth 14 1⁄2 Ounce (1 Can)
  Dried lentils 2 Ounce, rinsed and picked over (1/3 Cup)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

1. Heat oil in a large saucepan over medium heat; add mushrooms, onion, and carrot. Cover and cook until crisp-tender, about 5 minutes. Add escarole, broth, Parmesan rind, and water; increase heat to high, cover, and bring to a boil.
2. Stir in lentils. Reduce heat to medium-low; cover and simmer until lentils are tender, 20 to 25 minutes. Remove rind, season with salt and pepper, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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