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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Autumn Harvest Minestrone Recipe

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This recipe for Autumn Harvest Minestrone is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15 oz.) cannellini beans-rinsed and drained,
2 cans (14 1/2 oz. ea.) fat-free reduced sodium chicken broth,
3 c. (1/2 " chunks) butternut squash (1 lb.),
1 c. (14 1/2 oz.) diced tomatoes,
2 medium turnips, peeled and cut into 1/2 " chunks,
1 medium parsnip, peeled, quartered and sliced 1/4" thick,
2 c. bagged coleslaw mix,
1 lrg. leek (white and light green parts) sliced,
1 tbs. minced garlic,
1 c. pkd. fresh basil,
1/2 c. fresh parsley,
1/4 c. grated Parmesan cheese,
3 tbs. extra virgin olive oil,
1/4 tsp. salt,
1/4 tsp. black pepper,
2 tbs. water.
Directions:
Directions:
In 4 qt. pot or larger slow cooker, mix beans, broth, squash, tomatoes(with juice), turnips, parsnips, coleslaw, leek and 1 1/2 tsp. of garlic, cover and cook on low 7 - 9 hours or until vegetables are tender. In blender, mix basil, parsley, cheese, oil, salt, pepper, water and remaining 1 1/2 tsp. garlic until smooth. Scrape into a small bowl and refrigerate. To serve, ladle soup into serving bowls and top with a heaping tbl. of basil sauce.
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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