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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

Category: Recipes, Soups

Servings: 8 servings, 3 quarts

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


  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.

Nutrition Facts

Chunky Minestrone with Rosemary


Amount Per Serving
Calories 174 per serving
% Daily Value*
Total Fat 5g 7.7%
Saturated Fat 1g 5%
Trans Fat
Cholesterol 0
Sodium 568g 23.7%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 8%
Protein 8g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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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


  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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