Veggistrone
Veggistrone takes approximately 1 hour and 45 minutes from beginning to end. This recipe serves 10. One serving contains 187 calories, 11g of protein, and 6g of fat. For $1.74 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. 23748 people have tried and liked this recipe. A mixture of low sodium chicken broth, olive oil, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Eating Well. It works well as a rather inexpensive side dish. Overall, this recipe earns an amazing spoonacular score of 100%. Try Veggistrone for similar recipes.
Servings: 10
Preparation duration: 60 minutes
Cooking duration: 45 minutes
Ingredients:
1 bay leaf
3 cups chopped cabbage
1 15-ounce can kidney or pinto beans, rinsed
1 15-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 cups chopped carrots (4 medium)
3 cups chopped cauliflower (about 1/2 medium)
2 cups chopped celery (4 medium stalks)
1/2 cup thinly sliced fresh basil
4 cloves garlic, minced
1 cup chopped green bell pepper (1 medium)
8 cups low-sodium vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
2 cups chopped onions (2 medium)
10 tablespoons freshly grated Parmesan cheese
2 cups green beans, cut into 1-inch pieces, or frozen, thawed
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
2 cups water
Equipment:
dutch oven
Cooking instruction summary:
Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
Step by step:
1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat.
2. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes.
3. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
4. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
Nutrition Information:
covered percent of daily need
