Cardiac Nutrition and Recipes: Eating, Cooking, and Living the Heart Healthy Way. Learn to Manage Your Heart Disease Through Diet, Exercise, and Lifestyle Changes & More!



Search Articles:


 Heart Disease
- Wellness & Nutrition
- Heart Healthy Recipes

Board Review
- General Surgery Board Review
- ABSITE High Yield Review
- Surgery SHELF Exam Review
- CT Board Review
- CT Oral Board Review
- Cardiology Board Review

 Online Store
- Buy Books Online
- Eating for Healthy Heart
- Understanding Heart Disease
- High Blood Pressure & Stroke


 Contact Us
 About This Site

Nutrition Information Printer Friendly Version Send to a Friend


by Pierre S. Aoukar, MD
Posted: March 16

Servings: at least 6


˝ each of dry kidney beans, navy beans and black-eyes peas
4 carrots, diced (brunoise)
1 large stalk of celery, diced (brunoise)
1 medium onion, diced (brunoise)
2 large white potatoes, diced
2 yellow squash, diced
2 zucchini, diced
˝ head white cabbage, chiffonade (fine slice)
5 fresh tomatoes or 1 can plum tomatoes, drained, chopped
6 cloves fresh garlic, minced
2 Tb extra virgin olive oil
6-8 cups vegetable stock or water
˝ pound ditalini or orzo pasta
2 bay leaves
fresh oregano, marjoram, thyme and/or basil, chopped or chiffonade
1 bunch fresh Italian parsley, minced
sea salt and crushed red pepper to taste


Soak the beans overnight. In a pot, cover the beans with water, bring to a boil and continue to boil until they are tender, about 1 hour. Set aside. In a separate 4 quart pot, sauté onions, celery and carrots in olive oil until they start to brown. Add garlic and cook until it begins to brown. Add the potatoes, bay leaves and fresh herbs (use one or all). Sauté for 5 minutes. Add tomatoes and enough stock to cover by at least one inch. Bring to a boil, turn heat down, cover and simmer until potatoes are just tender. Add beans and pasta and continue to cook until pasta is very al-dente. Add cabbage and both types of squash. Simmer for a few more minutes until pasta is al-dente and turn heat off. Add parsley and season for salt and pepper.

Minestrone, The Recipes of Dr. Aoukar


(c) by Dr. Freeman. All Rights Reserved. | Terms Of Use | Privacy Notice