Minestrone Recipe

2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1 celery rib, diced (about 3/4 cup)
2 medium zucchini, diced
1 garlic clove, minced
3 medium potatoes (about 3/4 pound), unpeeled and diced
3 cups thinly sliced Savoy cabbage
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes
2 (14-ounce) cans lower-sodium chicken broth
3 cups water
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese (optional)

1. In a large pot, heat oil over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add zucchini and garlic; cook, stirring occasionally, 3 minutes. Add potatoes, cabbage and cook, mixing occasionally, 3 minutes. Add beans, tomatoes, broth, water, rosemary, salt and pepper. Cover and bring to a simmer; adjust heat and simmer gently 1 to 2 hours. Serve with Parmesan cheese if desired. Serves 6.

Recipe by Jean Kressy, "Relish the American Table," Jan. 7, 2007.

Per serving: 200 calories, 5g fat, 7g prot., 31g carbs., 7g fiber, 900mg sodium.