Skip to main content

Minestrone Soup

 

Minestrone Soup                           serves 6

Here’s a healthy soup by Ellie Krieger from Food Network Magazine.  It takes around 45 minutes to prepare.  Easy!

 

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)


1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28-ounce can diced tomatoes, unsalted if available

1 14-ounce can crushed tomatoes

6 cups low-sodium chicken broth

1 15-ounce can low-sodium kidney beans, drained and rinsed

1 cup elbow pasta (macaroni)

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh basil

 

 

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.


Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.


Enjoy!

Comments

Post a Comment

Popular posts from this blog

Peruvian Rice

  Peruvian Rice                                              serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary   INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Mini Whole-Wheat Chicken Pot Pies

serves 12 These high-fiber individual pot pies make the perfect snack, or pair them with a green salad for lunch or dinner. Make a batch and freeze them for later, then just pop them into a preheated oven - no parbaking or defrosting required.   INGREDIENTS Dough 1 large egg 3 cups whole-wheat pastry flour, plus more for the work surface 10 Tbsp cold unsalted butter, cut into small pieces 3 Tbsp grated Parmesan 1 Tbsp apple cider vinegar Kosher salt and freshly ground black pepper Filling 2 Tbsp olive oil ½ medium onion, chopped 2 stalks celery, chopped 1 tsp chopped fresh thyme ½ lb(s) white mushrooms, sliced Kosher salt and freshly ground black pepper 4 Tbsp whole-wheat pastry flour 2 cups low-sodium chicken broth 1 cup frozen peas and carrots, thawed ⅓ cup reduced-fat sour cream 1 cup shredded rotisserie chicken, skin and bones discarded ½ cup loosely-packed fresh parsley leaves, chopped 1 large egg, lightly beaten DIRECTIONS Dough 1. Whisk the egg with 3 tablespoons cold water ...
Post a Comment
Read more