Spring Minestrone from Weight Watcher Magazine

by Jen

This recipe is delicious! Enjoy!


1 large onion

3 carrots, thinly sliced

2 celery stalks, chopped

2 leeks, cleaned and chopped, white and light green
parts only

3 garlic cloves, chopped

2 slices turkey bacon, chopped

5 and 1/2 cups low-sodium chicken broth or
Extra-Rich Chicken Broth

4 cups chopped Savoy or green cabbage

1 (15-oz.) can cannellini (white kidney) beans,
rinsed and drained

3 plum tomatoes, seeded and chopped

1/2 cup farro or barley

2 tbsp tomato paste

3 cups baby spinach

1 cup frozen peas

1/4 cup chopped fresh flat-leafed parsley

1/4 cup chopped fresh basil (optional)

1 tsp. salt

1/2 tsp black pepper

1. Spray a large Dutch oven with nonstick spray and set over medium-high heat. Add the onion, carrots, celery, leeks, garlic, and bacon; cook, stirring frequently until the vegetables are softened 8-10 minutes. Add the broth, cabbage, beans, tomatoes, farro, and tomato paste; bring to a boil. Reduce the heat; cover and simmer until the farro is tender, 30 minutes.

2. Stir in the remaining ingredients. Simmer uncovered until the spinach is wilted.

Nutritional values for 1 and 1/4 cups:

203 calories

3 grams fat

3 mg cholesterol

36 grams carbohydrate

9 grams fiber

12 grams protein

114 mg calcium

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