Best Crowd Size Minestrone Recipes

Crowd-Size Minestrone image

Provided by lazyme

Categories Beans

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 cup)
4 cups chicken broth or 4 cups water
4 cups tomato juice
1 cup dry red wine or 1 cup water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 medium green cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 stalks celery, chopped
28 ounces diced tomatoes, undrained
2 (15 ounce) cans beans, rinsed and drained (such as kidney, garbanzo or great northern)
10 ounces frozen chopped spinach, thawed and squeezed to drain
grated stella parmesan cheese

Steps:

Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
To Refrigerate:.
Refrigerate tightly covered no longer than 48 hours.
To Reheat From Refrigerator:.
Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.

Nutrition Facts : Calories 99.7, Fat 2.3, SaturatedFat 0.4, Sodium 838.9, Carbohydrate 12.4, Fiber 3.4, Sugar 7.2, Protein 5

Crowd-Size Minestrone image

Number Of Ingredients 18

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped (1/2 cup)
4 cups chicken broth or water
4 cups tomato juice
1 cup dry red wine or water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1/2 medium head green cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 medium stalks celery, chopped (1 cup)
1 can (28 ounces) diced tomato, undrained
2 cans (15 to 16 ounces each) kidney, garbanzo or great northern beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
grated Parmesan cheese

Steps:

1. Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.2. Stir in remaining ingredients except cheese. Heat to boiling reduce heat. Cover and simmer 1 hour. Serve with cheese.TO MAKE AHEAD: Tightly cover soup and refrigerate no longer than 48 hours. To reheat, cover and heat to boiling over medium heat, stirring occasionally. Serve with cheese.FOOD for THOUGHT Packed with vegetables and legumes, this is a tasty vegetarian delight. The Food Guide Pyramid recommends a plant-based diet, loaded with fiber, vitamins and minerals, and this soup fills the bill."Soup is healing to the soul as well as the body. Though this recipe looks long, it serves many and keeps a long time in the freezer. Just store in individual containers and heat when ready to serve." -JUDY O.NUTRITION FACTS: High in vitamins A and C, iron, folic acid, magnesium and potassium excellent source of fiber1 Serving: Calories 190 (Calories from fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 1310mg Potassium 1080mg Carbohydrate 36g (Dietary Fiber 10g) Protein 13g % DAILY VALUE: Vitamin A 100% Vitamin C 42% Calcium 12% Iron 24% Folic Acid 52% Magnesium 22% DIET EXCHANGES: 2 Starch, 1/2 Very Lean Meat, 1 VegetableHelpful For These Side Effects: (n), (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves