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Posts: 330
Registered:
February 2004
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Minestrone Soup
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Wed, 11 February 2004 23:07
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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
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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.
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