{"id":11199,"date":"2020-01-27T13:51:41","date_gmt":"2020-01-27T18:51:41","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=11199"},"modified":"2024-08-26T13:57:48","modified_gmt":"2024-08-26T17:57:48","slug":"minestrone-stew","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/minestrone-stew\/","title":{"rendered":"Minestrone Stew"},"content":{"rendered":"
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Minestrone Stew\/ Guisado de Minestrone\/ Ensopado \u201cMinestrone\u201d<\/b><\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/p>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 11
\nServing size: 1 cup
\nPrep time: 10 minutes
\nCook time: 45 minutes
\nCost: $8.11 per recipe\/ $0.74 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 tablespoon olive oil<\/li>\n
  • 1 large onion, chopped<\/li>\n
  • 2 cloves garlic, minced<\/li>\n
  • 2 carrots, diced<\/li>\n
  • 2 celery stalks, diced<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bc teaspoon pepper<\/li>\n
  • 1 teaspoon Italian seasoning<\/li>\n
  • 1 cup shredded kale or escarole<\/li>\n
  • 1 (28 ounce) can crushed tomatoes<\/li>\n
  • 4 cups low-sodium chicken broth<\/li>\n
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed<\/li>\n
  • 1 cup small shell pasta<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Heat olive oil in a large pot over medium-high heat. Add onion and cook until it is clear in color, about 4 minutes. Add garlic and cook 30 seconds.<\/li>\n
    2. Add carrots and celery and cook until they begin to soften, about 8 minutes.<\/li>\n
    3. Add salt, pepper, and Italian seasoning and cook 2 minutes.<\/li>\n
    4. Add kale, crushed tomatoes, chicken broth, and cannellini beans and bring to a boil. Reduce heat to medium-low and cook 15 minutes.<\/li>\n
    5. Add pasta and cook 15 minutes.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      When cooking at home, double the recipe and freeze half for a quick meal another night. <\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 11
      \nTama\u00f1o de porci\u00f3n: 1 taza
      \nTiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 45 minutos
      \nCosto: $8.11 por receta\/ $0.74 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 cucharada aceite de oliva<\/li>\n
      • 1 cebolla grande, picada<\/li>\n
      • 2 dientes ajo, picados finamente<\/li>\n
      • 2 zanahorias, picadas<\/li>\n
      • 2 tallos apio, picado<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • \u00bc cucharadita pimienta negra<\/li>\n
      • 1 cucharadita especias Italianas<\/li>\n
      • 1 taza col rizada o escarola rallada<\/li>\n
      • 1 lata (28 onzas) tomates triturados<\/li>\n
      • 4 tazas caldo de pollo bajo en sodio<\/li>\n
      • 1 lata (15.5 onzas) habichuelas blancas, enjuagadas<\/li>\n
      • 1 taza pasta en conchitas<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Caliente el aceite de oliva en una olla grande sobre fuego medio-alto. Agregue la cebolla y cocine hasta que est\u00e9 transparente en color, m\u00e1s o menos 4 minutos. Agregue el ajo y cocine 30 segundos.<\/li>\n
        2. Agregue las zanahorias y el apio y cocine hasta que est\u00e9n tiernos, m\u00e1s o menos 8 minutos.<\/li>\n
        3. Agregue la sal, pimienta negra, especias Italianas y cocine por 2 minutos.<\/li>\n
        4. Agregue la col rizada, tomates, caldo de pollo y las habichuelas blancas y deje hervir. Reduzca el fuego a medio-lento y cocine por 15 minutos.<\/li>\n
        5. Agregue la pasta y cocine por 15 minutos.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Cuando cocine en casa, duplique la receta y congeal la mitad para una comida r\u00e1pida otro d\u00eda. <\/p><\/div><\/section><\/section>

          Portguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 11
          \nTamanho da por\u00e7\u00e3o: 1 copo
          \nTempo de preparo: 10 minutos
          \nTempo de cozimento: 45 minutos
          \nCusto: $8.11 por receita, $0.74 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 colher de sopa de azeite<\/li>\n
          • 1 cebola grande, picada<\/li>\n
          • 2 dentes de alho picados<\/li>\n
          • 2 cenouras, cortadas em cubos<\/li>\n
          • 2 talos de aipo, cortados em cubos<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • \u00bc colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • 1 colher de ch\u00e1 de tempero italiano<\/li>\n
          • 1 copo de couve ou escarola fatiada<\/li>\n
          • 1 lata (28 on\u00e7as) de tomates triturados<\/li>\n
          • 4 copos de caldo de galinha com baixo teor de s\u00f3dio<\/li>\n
          • 1 lata (15,5 on\u00e7as) de feij\u00e3o cannellini, enxaguado<\/li>\n
          • 1 copo de macarr\u00e3o tipo conchinha<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Aque\u00e7a o azeite em uma panela grande em fogo m\u00e9dio-alto. Adicione a cebola e cozinhe at\u00e9 que fique transparente, cerca de 4 minutos. Adicione o alho e cozinhe por 30 segundos.<\/li>\n
            2. Adicione a cenoura e o aipo e cozinhe at\u00e9 que comecem a amolecer, cerca de 8 minutos.<\/li>\n
            3. Adicione sal, pimenta e tempero italiano e cozinhe por 2 minutos.<\/li>\n
            4. Adicione a couve, o tomate esmagado, o caldo de galinha e o feij\u00e3o cannellini e leve para ferver. Reduza o fogo para m\u00e9dio-baixo e cozinhe por 15 minutos.<\/li>\n
            5. Adicione o macarr\u00e3o e cozinhe por 15 minutos.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Quando cozinhar em casa, duplique a receita e congele a metade para ter uma refei\u00e7\u00e3o pronta para outra noite.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

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