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lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, March 4, 2009

Minestrone Soup


I adapted this recipe from an Olive Garden copycat recipe. How random is that? I changed quite a bit of it, but it was a good basic start for minestrone soup. This is one of the few foods I will eat with beans in it. I bet if I tried other foods with beans in them, I would probably like them, but I am certainly not going to venture there. My only complaint with it is that the zucchini loses its center. Next time I am going to try throwing it in at the end with the spinach and the pasta. I made this with garlic bread made with fresh garlic. Of course C prefers garlic salt...sigh...at least he didn't comment about getting a meatless meal!

Minestrone

Ingredients
1 1/2 tablespoons olive oil
1/2 cup minced white onion (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup chopped green beans
2 teaspoons minced garlic (about 4 cloves)
2 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 (14 ounce) can diced tomatoes
1/4 cup carrot, julienned or shredded
1 tablespoon minced fresh parsley
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
4 cups water
2 cups fresh chopped spinach
1 to 2 cups small shell pasta

Directions
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
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