1. COOK BEANS Bring beans and enough water to cover by 1 inch to low boil inmedium saucepan over high heat. Reduce heat to low and simmer, covered,until beans are just beginning to soften, about 20 minutes. Drain beans andtransfer to slow cooker.
2. SAUTE? AROMATICS Heat 3 tablespoons oil in Dutch oven over medium heatuntil shimmering. Add onions and carrots and cook until softened, about 5minutes. Stir in garlic and cook until fragrant, about 30 seconds. Addtomatoes and cook until pan is nearly dry, 5 to 7 minutes. Stir in broth,water, 1/2 cup basil, oregano, and pepper flakes and bring to boil; transferto slow cooker. Cover and cook on low until beans are tender, 6 to 7 hours(or cook on high 5 to 6 hours).
3. FINISH SOUP Stir zucchini, chard, and pasta into slow cooker and cook,covered, on high until pasta is tender, 20 to 30 minutes. Stir in remainingbasil and remaining oil. Season with salt and pepper. Serve.
4. MAKE AHEAD: Soup can be made through step 2 and refrigerated in airtightcontainer for 2 days. To finish, bring to boil in Dutch oven. Stir inzucchini, chard, and pasta; reduce heat to low; and simmer until pasta istender, about 10 minutes.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 291 Calories From Fat: 148 Total Fat: 16.7g Cholesterol: 0mg Sodium: 1077.1mg Potassium: 1586.5mg Carbohydrates: 29.5g Fiber: 13.1g Sugar: 7.5g Protein: 12.2g
Recipe Source: cooks country Aug/Sept 2010
Author Note: You can use any small pasta, such as orzo, ditalini, or smallelbows. We recommend great northern or cannellini beans. Serve theminestrone with grated parmesan cheese.
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|Serving Size: 1 Serving (647g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 13.6mg||4 %|
|Sodium 787.1mg||27 %|
|Potassium 730.2mg||19 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 22.5g|
|Protein 8.7g||12 %|
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Calories per serving: 196
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