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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

174 per serving

5g

1g

24g

8g

2g

568g

Chunky Minestrone with Rosemary

  • 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.
http://www.bonniekissinger.com/chunky-minestrone-with-rosemary/
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This is a super easy, delicious salad. I found it last year but forgot about it until I was going through some stuff today. Super easy to make and even my non-healthy eating hubby likes it! It definitely reminds me of all summer should be, light with fresh veggies and mint. It comes together quickly and doesn't hang around my house long! If you've never made couscous, it's so easy! I boil 1 C. of water with about a tsp. of salt and butter. Remove from heat, quickly stir in the couscous and cover it. Let it sit for about 5 minutes and it's done!

Ingredients

1 1/2 pints cherry tomatoes, halved

1 english cucumber, diced

Juice from 1 lemon

3 tsp. salt

1 C. couscous

Zest from 1 lemon

1/4 C. extra virgin olive oil

1/2 C. mint leaves, chopped

1/2 C. parsley, chopped

3 scallions, diced

1/2 C. toasted pine nuts

Directions

  1. Put tomatoes, cucumber and lemon juice in a medium bowl with 2 tsp. of salt. Set aside.
  2. Cook couscous according to directions. Fluff it with a fork.
  3. Once the couscous is cooled down, add to the tomato mixture.
  4. Add the remaining ingredients and stir well.

Serve it cold and store any leftovers in the fridge. I wish I could tell you how well it holds up but it's usually gone in a couple of days.

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