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Chunky Minestrone with Rosemary

Super EASY! Nutritious and delicious! Great treat for the athlete!

Body benefit: Use organic/farmers market food to get nutrient dense and energy dense nutrition. Chickpeas provide protein.

Chunky Minestrone with Rosemary

Yield: 8 servings, 3 quarts

Calories per serving: 174 per serving

Fat per serving: 5g

Saturated fat per serving: 1g

Carbs per serving: 24g

Protein per serving: 8g

Fiber per serving: 2g

Sodium per serving: 568g

Chunky Minestrone with Rosemary

Ingredients

  • 2 tbsp oil oil
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 2 sage leaves, chopped
  • 32 oz vegetable broth
  • 3 chopped tomatoes
  • 1 can kidney beans, drained, rinsed
  • 1 can chickpeas, drained, rinsed
  • 1/2 lb green beans, fresh or frozen, cut into 1-inch chunks
  • 2 springs fresh rosemary
  • 1/2 lb frozen collard greens (or one bundle chopped)
  • 1/2 cup grated fresh Parmesan cheese

Instructions

  1. In large, heavy stock pot over medium heat, heat oil. Cook onion, carrots, celery, garlic, and sage, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.
  2. Add broth, tomatoes, kidney beans, chickpeas, green beans, rosemary, and salt and pepper to taste.
  3. Reduce heat and simmer until kidney beans are warmed through and green beans begin to soften, 10 minutes.
  4. Add collards; cover and cook until warmed through, 1 minute.
  5. Serve topped with Parmesan.
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Balsamic Roasted Clafouti

Hey, since it's getting warmer out I thought maybe we'd try some fruit recipes! And who doesn't love a good dessert right?? Clafouti is a french dessert, similar to a flan and you add fruit to it. Super yummy and awesome on a summer evening! I used strawberries but you can use any berries. I've even used peaches and it was delicious. Some people dust this with powdered sugar before cutting, it is good either way. I just prefer to add the least amount of sugar possible. Happy baking!!

1 lb strawberries, trimmed and quartered (or fruit of choice)

1/3 cup plus 1 Tbsp maple sugar, divided (you can also use regular sugar or coconut if you have trouble finding maple sugar)

1 Tbsp balsamic vinegar

Cooking spray

3 large eggs

1 cup milk of choice

1/2 cup whole wheat flour (I had white whole wheat and used that)

1 tsp. vanilla

1/4 tsp. sea salt

2 Tbsp unsalted butter or ghee, melted

  1. Heat oven to 350. Place half of the fruit in an 8 x 8 baking dish. Stir in 1 Tbsp sugar and vinegar. Roast about 10 minutes, you want them soft but not mushy.
  2. Over a medium bowl strain the berries, saving the juice for later.
  3. Spray a 9 inch pie plate with cooking spray. In a blender mix eggs, milk, remaining 1/3 cup sugar, flour, vanilla and salt. Blend on high 30 seconds. Add melted butter and blend another minute. Pour into pie plate, top with roasted strawberries. Bake until the edges are golden and center is set but slightly jiggly, about 30 minutes. Trust me, you'll know what I mean by jiggly but set. It makes sense when you see it.
  4. Cool 10 minutes. Cut into wedges and top with fresh fruit.

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