F.A.Q. F.A.Q.    Register Register    Login Login    Home Home
Members Members    Search Search
All Recipes » Soup & Stew Recipes » Minestrone Soup
Show: Today's Posts 
Email to friend 
  
AuthorThread
root
Senior Member

Posts: 330
Registered:
February 2004

Minestrone Soup Wed, 11 February 2004 23:07
1 tablespoon olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) diagonally sliced carrot
3/4 cup thinly sliced celery
3 cups diced tomato
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, minced2 cups small broccoli or cauliflower florets
2 cups thinly sliced green cabbage
2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
1/2 cup uncooked small seashell pasta or elbow macaroni
2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme

Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and saute 6 minutes or until onion is tender. Add tomato and next 7 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in covered pot or in microwave until hot.

      
    
Previous Thread:Homestead Stew
Next Thread:Oven Stew with Burgundy Wine
Goto Forum:

Current Time: Thu Mar 28 09:03:40 PDT 2024

14 MySQL queries took 0.0067915916442871 seconds
Total time taken to generate the page: 0.013244152069092 seconds
.:: Contact :: Home ::.

Powered by: FUDforum 2.1.1
Copyright ©2001,2002 Advanced Internet Designs Inc.