Sunday, November 15, 2015

Classic Minestrone Soup



        
2 tablespoons of olive oil
1/2 teaspoon each of salt & pepper
1 large onion, chopped
2 large garlic cloves, finely chopped
2 tablespoons tomato paste
4 carrots, peeled and sliced in to 1/4″ pieces
2 stalks of celery
1 large potato, peeled and cut into bite-size pieces
6 sprigs of fresh thyme (optional)
1/2 head of a small cabbage, cored and cut into thin strips
1 cup of a small -sized pasta (elbow, small shells, etc…) your preference, cooked according to pkg directions.
1 15.5 oz can of white beans. (I prefer white kidney beans)
2 cups of baby spinach
8 cups of water Parmesan cheese
  • In a pot, heat the oil over low heat. add the onion, salt & pepper. Cover with a lid. Cook until tender. About 10 minutes.
  • Stir in garlic & cook for an additional minute.
  • Add tomato paste, stir, and cook for 5 minutes.
  • Add 8 cups of water
  • Add carrots, celery, potato and thyme. put lid back on and simmer for 15 minutes.
  • Add the spinach and cabbage and cook until everything is tender. usually 12-15 minutes.
  • Discard the thyme. Stir in the cooked pasta and beans. Heat until beans & pasta are thoroughly heated. About 5 minutes.
  • When ready to serve, put in bowl and sprinkle generously with Parmesan cheese.
* I think this would be great with a slice of crusty buttered bread! Enjoy! Serves six people – the estimated cost per serving is $1.61 I tore this recipe out of a magazine, not sure which one. Calories 265, 5 g fat (1 g sat fat) 0 g chol, 8 g fiber

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