Wednesday, September 22, 2010

Recipe: Minestrone Soup

Now that fall is here it's time to start making soups to warm us up!

This soup is so yummy and healthy.  If your kids love soup like mine THIS is a great way to get them to eat veggies without even realizing! And around 100 calories a bowl you can't beat it..

1 tbs Extra Virgin Olive Oil
2 cloves garlic (minced)
1/2 small onion (minced)
1 large can of crushed tomatoes with juices
1 can of spinach
1 can of kidney beans
1 package of frozen (or canned) green beans
1 cup of uncooked pasta (I used whole wheat penne, you can use penne, small shells, elbows, whatever you have)
1 32 OZ container of chicken broth (you can use vegetable instead)
1 tbsp italian seasoning
salt and pepper to taste
1 bay leaf

In a large pot pour in the olive oil, add the minced garlic and onions (I mince using a zester right over the pot), let them cook for a short bit while you open everything else.  Add in everything else.  Mix together, bring to boil, simmer for 10-15 minutes.  Remove Bay leaf and Enjoy.

Use What you have:
Use frozen veggies instead of canned, use whatever green veggies you have
Use fresh veggies, just cook a smidgen longer.
Use Vegetable broth instead of chicken to make in 100% vegetarian
Use fresh tomatoes (I would boil and remove skins first this is what I do for my pasta sauces)
use fresh seasonings instead of canned, canned is usually easier to come by in the colder months
use garlic powder or onion powder instead of fresh (I prefer fresh but if you don't have it use 1 tsp of each to taste)
Use white beans instead of kidney beans, any kind will work, I prefer canned beans since dry ones take too long to cook

This soup is really good in a bread bowl or with a baguette or by itself.



1 comment:

  1. One thing I do love about the fall...soup season!