Minestrone Soup - based on a recipe in Cook Smart, Eat Well (Mayo Clinic Diet)
quantities are just approximate. Edited 7/8/22
Olive oil
1 C diced onion
1 C diced celery
1 C diced carrot
2-3 cloves garlic, minced
3 C low sodium chicken broth
3 C water
14 oz can diced tomatoes with their juices
1 C V8 juice (low sodium, regular, not extra spicy)
1 C chopped zucchini (and/or a few handfuls of fresh spinach)
1 T dried basil, oregano
2 t dried thyme
1 can cannellini beans, drained
1 tsp salt
pepper to taste
For serving:
1-2 C cooked pasta (optional) - tiny shells or elbows for example
Saute the vegetables in olive oil in Dutch oven. Your kitchen will smell great. Add the garlic, stir, add herbs and salt and pepper.
Add the zucchini (if using), tomatoes, broth, V8, water. Bring to a boil, reduce heat, add cannellini beans, simmer 15 minutes. Add the spinach (if using) at this point just to wilt the spinach.
Add a little bit of cooked pasta to individual bowls right before serving.
If you add some browned Italian style chicken sausage, it is like an even better tasting beans and greens soup.
7/8/22 - I have been making this in the crockpot. I sauté the onions, celery, carrots, sausage in the cast iron skillet. Add to crockpot along with everything else except the spinach and optional pasta. Cook for several hours or forever on low. Add spinach to crockpot at the very end, just to wilt it. Serve with parmesan cheese and crusty bread.
x
Mom
