A cold wind blew in the Dakotas is falling temperature, and after the weather forecast, Minnesota will have frost tonight. In my mind this prediction leads to "make bread or soup to make." Today I decided to cook soup, but I had just gone shopping and would not walk again, so I checked the food on hand.
In the pantry I found a glass of fat-free marinara sauce. In the refrigerator I found a partial box of chicken broth. InI found a freezer bag with Italian vegetables. I combined these basic ingredients, spices and pasta, and added within an hour, had a pot of fragrant minestrone soup. It was the perfect comfort food for a dark and cold days.
You can make this recipe in a slow cooker. Thus, the pasta is cooking the day before and store it in the fridge. Combine the remaining ingredients in the soup, slow cooker and set it on low. Home When you add the dial to high, the cookedPasta and cook for another 25-30 minutes.
The best thing about this recipe is that you are always plenty of vegetables, and lycopene, a natural antioxidant found in tomatoes. For a smoky flavor, you can pre-cooked, still has some leftover pieces of ham or a 2.8-ounce package of bacon. You can also add a can drained beans into the soup for extra protein.
QUICK AND EASY Minestrone
INGREDIENTS
1 26-oz glass of fat-free marinara sauce
1 26-oz glassWater
1 cup chicken broth
1 1-pound bag of frozen Italian blend vegetables
(1 / 8 teaspoon garlic powder or more if you love garlic)
1 teaspoon Italian seasoning
And 1 teaspoon sugar, Splenda
Salt and freshly ground pepper to taste
1 / 2 cup small pasta: Acini de Pepe (pepper), Anellini (small rings), Tubetti (small tubes), orzo (rice-) shaped pasta or elbow macaroni
METHOD
Mix all ingredients, except pasta, ina large soup pot. Bring to boil, turn the heat to low and simmer for one hour. Add pasta and cook until al dente (slightly hard). Ladle soup into bowls and sprinkle with Parmesan. Accounting for 8-10 servings.
Copyright 2006 by Harriet Hodgson
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