Try this Minestrone Stew recipe, or contribute your own.
Suggest a better descriptionEquipment:
- 1 large stock pot.
- Chef's knife for chopping veg.
- Sturdy cutting board (place wet paper towel between board and countertop to ensure board does not slip while in use).
Step 1: Sautee carrots and potatoes in olive oil with salt for 10 minutes, covered, stirring occasionally.
Step 2: Add bell peppers, pepper, chili flakes, oregano, basil and cook for another 10 minutes, covered, stirring occasionally.
Step 3: Add tomato paste, minced garlic, green beans, beans, and diced tomatoes. Stir to combine.
Step 4: Add mushroom broth and mix well. Ensure tomato paste is incorporated and not stuck to bottom of pot. Allow to come up to low boil and cook for 1 hour, covered, stirring occasionally.
Step 5: Remove from heat and stir in rice pasta shells. Cover and let sit about 10 minutes until pasta shells are soft. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 136 | ||
Calories from Fat: 20 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 448mg | 15 % | |
Potassium 774.8mg | 20 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 23.9g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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