BEAN AND VEGGIE MINESTRONE


PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4


1 qt reduced-sodium chicken or vegetable broth 3 cups water ¾ cup ditalini 1 cup fresh diced carrots 1 cup frozen cut green beans 2 cups frozen chopped kale 1 (28 oz) can crushed tomatoes 1 (15.5 oz) can pink or white beans, drained and rinsed ½ cup finely grated Parmesan cheese


STEP 1 In a large pot, combine the broth and water. Heat to a boil on high. Season with salt. Add the ditalini and boil 6–8 min., until pasta is almost al dente. STEP 2 To pot, add the carrots, green beans, kale, tomatoes, and beans. Heat to a boil on high. Reduce heat and simmer 10 min., until vegetables are hot. STEP 3 Season with salt and pepper to taste. To serve, top with the Parmesan.


TIP Make this vegan by using vegetable broth and nutritional yeast instead of the Parmesan.


PER SERVING: 318 CALORIES, 4G FAT, 2G SATURATED FAT, 9MG CHOLESTEROL, 951MG SODIUM, 58G CARBOHYDRATE, 11G FIBER, 13G SUGAR, 16G PROTEIN


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