Hearty Minestrone
- 1 Tbsp. olive oil
- 1 lb. all-purpose potatoes, peeled and diced (about 2 1/2 c.)
- 3 medium size carrots, peeled and diced (about 1 1/2 c.)
- 3 medium size ribs celery, diced (about 1 c.)
- 1 medium size onion, thinly sliced (about 1 c.)
- 1 medium size red bell pepper, cored, seeded and diced (about 1 c.)
- 2 cloves garlic, crushed
- 3 (10 1/2 oz.) cans low sodium chicken broth
- 1 bay leaf
- 2 (16 oz.) cans red kidney beans, rinsed and drained
- 2 (16 oz.) cans whole tomatoes in puree, chopped
- 1 (10 oz.) pkg. frozen peas
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. balsamic or red wine vinegar
- 1/4 to 1/2 tsp. crushed red pepper
- salt to taste
- In a 4-quart saucepan over medium heat, heat oil.
- Add potatoes, carrots, celery, onion, red bell pepper and garlic; cook, covered, about 10 minutes, until vegetables are almost tender, uncovering to stir occasionally.
- Stir in chicken broth and bay leaf.
- Bring to boil.
- Reduce heat to low; simmer, covered, about 10 minutes.
- Add kidney beans, tomatoes, peas, grated Parmesan, vinegar, crushed red pepper and salt.
- Cook about 5 minutes longer, until heated through and flavors are blended. Remove bay leaf before serving.
- Makes 6 to 8 servings.
olive oil, allpurpose potatoes, carrots, celery, onion, red bell pepper, garlic, chicken broth, bay leaf, red kidney beans, tomatoes, frozen peas, parmesan cheese, balsamic, red pepper, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=944572 (may not work)