Minestrone - Low Sodium Version

Servings: 8 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2.

In order to make this soup within 60 minutes, you should soak the beans overnight the night before you make this. Once made, this soup keeps well for about 4 days in the fridge. Reheat gently.

Note: This recipe is safe for Coumadin (warfarin) users if you leave out the parsley.

Not on a low-sodium diet? Here's the standard Minestrone.

Serve with a 2 ounce whole wheat or gluten-free roll.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

Rinse beans thoroughly.

Cover beans with water and allow to soak overnight. Drain and rinse. Place in a stock pot and add two quarts water to cover.

Simmer over medium heat for 30 - 45 minutes until the beans just begin to turn soft. Drain.

While the beans are cooking heat oil in a large stock pot over medium. Add the minced garlic. Cook garlic in oil slowly. Do not allow this to brown or the garlic will become bitter.

Add onion and cook slowly until it just begins to turn soft.

Add the parsnips, carrots and celery and cook over medium-low heat until the vegetables begin to soften.

Cover with the water and chicken stock and add the potatoes and the rind of parmesan. Cook over medium-low heat for about 20 minutes until the potatoes begin to soften.

Add the tomatoes, beans and salt.

Cook for about 20 minutes and remove the rind of parmesan.

Serve each 2 cup serving with 1 tablespoon minced parsley and grated parmesan.

As with most soups this one is best made the day in advance.