Kamut Minestrone Soup

In a large pot combine water, broth, tomatoes, tomato sauce, carrots, parsley, basil, oregano, pepper, garlic powder. Bring to a boil. Cover, simmer over low heat about 20 minutes.
Add garbanzo beans, kidney beans, and green beans. Return to a boil. Add Kamut pasta. Cook 10 minutes or until pasta is tender.
Garnish with Parmigiano-Reggiano cheese.

Banner Image:

Kamut Minestrone Soup750.JPG

Grain:

Ingredients:

1 quart water

2 cups beef broth

1 (28 Ounce) can diced or crushed tomatoes

1 (15 Ounce) can tomato sauce

2 large carrots, peeled and sliced

1 tablespoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon pepper

¼ teaspoon garlic powder

sea salt to taste

1 (15-ounce) can garbanzo beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

2 cups frozen green beans

1 ¼ cup KAMUT® Khorasan elbows (or whole grain pasta of choice)

Parmigiano-Reggiano cheese, grated, for garnish

Active time:

10 minutes

Yield:

8 - 10 servings

Nutrition:

Calories: 240 , Total Fat: 1.5 g, (Saturated Fat: 0 g), Sodium: 820 mg, Carbohydrate: 47 g, Fiber: 9 g, Protein: 12 g.

Author:

Recipe and photo courtesy of the Kamut Association.

Diet:

Mediterranean DietVegetarian & Vegan Diet

Course:

Soups & Appetizers

Dietary choice:

Vegetarian

Rating:

Description:

A classic ﬂavorful vegetable soup with the addition of whole grain pasta.