The recipe Leftover minestrone
Leftover minestrone recipe is a Italian Lunch meal that takes 15 minutes to make. If you enjoy Italian for Lunch, you will like Leftover minestrone!
Leftover minestrone
- What Course Is Leftover minestrone?
- How Long Does Leftover minestrone Recipe Take To Prepare?
- How Long Does Leftover minestrone Recipe Take To Cook?
- How Many Servings Does Leftover minestrone Recipe Make?
- What Are The Ingredients For Leftover minestrone Recipe?
- How Do I Make Leftover minestrone?
- What's The Nutritional Info For Leftover minestrone?
- What Type Of Cuisine Is Leftover minestrone?
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This is my adaptation of minestrone based on what I had left in the fridge. It's pretty elastic, cheap and makes for a great lunch for work. What Course Is Leftover minestrone?Leftover minestrone is for Lunch. How Long Does Leftover minestrone Recipe Take To Prepare?Leftover minestrone takes 10 minutes to prepare. How Long Does Leftover minestrone Recipe Take To Cook?Leftover minestrone takes 15 minutes to cook. How Many Servings Does Leftover minestrone Recipe Make?Leftover minestrone makes 6 servings. What Are The Ingredients For Leftover minestrone Recipe?The ingredients for Leftover minestrone are: 1 diced carrot1 cup diced celery 1 cup diced tomatoes (cored and deseeded) 3 cups chicken stock 1/2 diced brown onion 1 can red kidney beans (drained) 4 tbsp tomato paste 2 tsp garlic To taste Rosemary Pepper Salt Garlic How Do I Make Leftover minestrone?Here is how you make Leftover minestrone: 1. Bring your chicken stock to a simmer in a large saucepan over medium high heat2. Add the prepped vegies and allow to simmer for 2 - 3 minutes3. Add beans, spices, tomato paste and garlic4. Cover and simmer until vegetables are tenderServing Size: Makes around 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BERRAFLY.What's The Nutritional Info For Leftover minestrone?The nutritional information for Leftover minestrone is:
What Type Of Cuisine Is Leftover minestrone?Leftover minestrone is Italian cuisine. |
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