Salads, Soups, and Sides
Holiday Potato Gratin

Minestrone Verde

Makes 4 servings.
Per serving: 145 calories, 6 g protein, 24 g carbohydrate, 3 g fat, 1 mg cholesterol, 5 g fiber, 413 mg sodium

INGREDIENTS:

2 tsp extra-virgin olive oil

2 small leeks, white and green parts, halved lengthwise, rinsed, and thinly sliced

2 large ribs celery with leaves, thinly sliced

1/4 tsp dried oregano, crushed

1/8 tsp salt

2 cups water

1 cup chicken broth

4 cups chopped Swiss chard

2/3 cup frozen baby lima beans

1/4 cup ditalini or other small pasta

1/4 cup chopped Italian parsley

1/2 cup frozen green peas

4 tsp shredded Parmesan cheese

DIRECTIONS:

1.  Heat the oil in a large saucepan over medium heat. Add the leeks, celery, oregano, and salt. Cook, stirring frequently, for 4 minutes, or until the vegetables begin to soften.
2.  Add the water, broth, Swiss chard, lima beans, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until vegetables are tender and the pasta is al dente.
3.  Add the parsley and peas to the soup. Cover and cook for 5 minutes, or until the peas are heated through.
4.  Ladle the soup into 4 bowls and top each with 1 teaspoon of the cheese.

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