nutritional information

Per 1-cup serving:

  • Calories: 200
  • Protein: 7 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 525 mg
  • Fiber: 6 g
  • Sugar: 9 g
Vegan

Minestrone with Arugula

Serves 6

30 minutes or fewer

This recipe calls for prepared mirepoix, a mixture of chopped onions, celery, and carrots that can be found in the refrigerated produce section of supermarkets. If you want to make your own mirepoix, simply chop 2/3 cup of each vegetable.
  • 1 Tbs. olive oil
  • 1 14.5-oz. container mirepoix
  • 2 Tbs. tomato paste
  • 1 tsp. light brown sugar
  • 1 tsp. smoked paprika
  • 1 bay leaf
  • 1 28-oz. can diced tomatoes
  • 1 14-oz. can low-sodium vegetable broth
  • 1 ½ cups cooked cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained
  • 1 cup uncooked elbow macaroni
  • 3 cups arugula leaves, thinly sliced

1. Heat oil in pressure cooker over medium-high heat. Add mirepoix, and cook 2 to 3 minutes, or until vegetables are softened. Stir in tomato paste, brown sugar, paprika, and bay leaf; cook 1 minute more, or until vegetables are coated with tomato paste. Add diced tomatoes with their juice, broth, beans, macaroni, and 1 1/2 cups water.

2. Close pressure cooker, and bring up to high pressure. Cook 8 minutes.

3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure. Serve soup with arugula sprinkled on top.

January/February 2011 p.36

you might also like



comments

Enjoyed this recipe very much. Nice warm dish on a very cold evening. The arugula added a nice touch at the end. Wouldn't change a thing.

Teri - 2013-01-22 14:06:18