Eating Well, Recipes, Seasonal

MEGAN’S MINESTRONE

January 31, 2019

All the news of freezing temperatures and 6 more weeks of winter makes me want a pot of soup to be a permanent fixture in the kitchen these days. I go from a healthy vegetables soup to replace the dinner salad to something heartier to have as a stand alone meal.  This meatless soup requires no additional food as the beans and pasta provide plenty of nourishing protein along with a tasty bowl full of anti-oxident rich vegetables.  If desired, serve with shaved fresh parmesan and crusty bread.

2.5 pounds soup bones.  Ham, beef or chicken

1 large can crushed San Marzano tomatoes

1-15 ounce can tomato sauce

1 large russet potato diced

1 large sweet onion chopped

3 celery stalks chopped

3 full size carrots chopped

1 bag frozen chopped spinach

1 bag frozen corn

6 oz. orzo pasta or gluten free pasta 

1 can organic cannellini beans, rinsed and drained 

1 tablespoon dried thyme

1 tablespoon dried oregano

2 teaspoons dried basil

3,4 teaspoon crushed red pepper 

minced fresh parsley (optional)

salt and pepper to taste 

Simmer bones in large stock or slow cooker full of water for 8-12 hours on low heat. Drain fresh stock to use as base for your soup, approximately 64 ounces (8 cups). You can substitute  2-32 ounce boxed vegetable or beef stock, one full sodium, one low sodium.

Bring fresh stock to low boil in clean large non-stick soup pot and add all above ingredients except pasta and beans.  Once soup starts to boil add pasta and cook on low boil for 30 minutes until pasta has cooked and vegetables have softened.  Add beans and adjust salt and pepper to taste. If needed add additional stock. Enjoy!

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