Minestrone Soup
Preparation time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 6
Ingredients:
- 3 tbsp olive oil
- 1 clove of garlic, chopped
- 1 medium onion, chopped
- 3 carrots, diced
- 3 medium potatoes, diced
- 1 bay leaf
- ½ head of cabbage, cored and shredded
- 1 (14-oz) can diced tomatoes
- 6 cups of low-sodium vegetable broth
- 1 (14-oz) can of low-sodium kidney beans, rinsed and drained
- 2 oz whole wheat pasta (elbows, ziti or penne)
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large saucepan over medium high heat. Add garlic and fry until turning to a light gold.
- Add onions, carrots, potatoes and bay leaf. Cover and turn down the heat to medium-low to sweat the vegetables until they begin to soften. Stir occasionally.
- When the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften.
- Remove lid and turn the heat up to medium-high. Mix in the tomatoes and cook until the tomato takes on an orangey color. Add the vegetable broth. Bring to boil, cover then turn down heat to simmer.
- Cook for 25 minutes, then add the beans. Bring to a simmer again and add the pasta. Adjust seasoning as desired.
- Cover and cook for another 10 minutes, or until the pasta is done. Discard bay leaf.
* Adapted from Fred Hutch - Cook for Your Life
