Skip to main content

Minestrone Soup

My family has decided that we are going to change our ways a little and try to eat extra healthy this month! So I will leave the sweet recipes up to Pam!! I do have a few I have made but not yet posted so I will try to add a few in the middle of all the healthy ones!!

With Mike out of town a lot, it gives me a chance to try my crazy veggie recipes out on my kids! Mike is always good about eating whatever I make, but he does like chicken or meat with his dinner. He has done better as I have in the past few months started to take meat out of meals and replace them with whole grains and veggies!

With temperatures -27 here last night I felt it was a good night for soup and homemade bread! I will post the soup today the the yummy roll recipe tomorrow! My Tyler (7 years old) ate two bowls of this soup which made me very happy!!
Keep warm with a warm bowl of soup!

Minestrone Soup

2 tablespoons olive oil
3 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery leaves and all, chopped
1 sweet onion, chopped
4 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney or navy beans, drained and rinsed
1 can petite diced italian tomatoes
2 (14 ounce) can chicken broth
4 cups water
2 tablespoons chopped fresh basil
1 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups cooked shell pasta
couple handfuls of fresh spinach leaves

DIRECTIONS

Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water. Season with basil, oregano and salt. Cook and stir 30-40 minutes, or until vegetables are tender.

Add the chopped spinach the last 5 minutes.

Cook shell pasta in a seperate pot until al dente. Stir pasta into soup. Serve with a generous sprinkle of fresh parmesan! Yum!

Source: The Sisters Cafehttp://sisterscafe.blogspot.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!
Post a Comment
Get the recipe »

Glazed Lemon Loaf Cake

Ever since getting a slice of Lemon Cake from Starbucks a few years back I have been on a quest to find a good copycat recipe.  I've tried several and they were all fine, but this cake is officially the winner.  My search is over! I seriously could not imagine a more perfect lemon cake.   Lemon flavor shines throughout the cake, but the real punch of flavor comes from the delectable glaze. The cake itself is so moist yet fluffy and tender at the same time.  It's like a ray of sunshine on a cold winter's day! 
Post a Comment
Get the recipe »

Pumpkin Spice Donuts

I love this time of year when the temperature drops and it's perfectly acceptable to make and eat all kinds of pumpkin things! I've been meaning to try my hand at cake donuts for sometime now and these pumpkin ones were calling my name.  Unlike yeast donuts that require a few rises and fry up nice and fluffy, these cake donuts come together pretty quickly (with a small chilling period) and are more dense and moist in texture. The outside gets all craggy and crispy which is perfect for collecting all the sugary glaze.  Such a delicious combo of textures and perfectly flavored with pumpkin and spices.  We loved these!! Note: I tried making a few of these in the air fryer as an experiment and was amazed at the difference in texture.  Not in a good way.  The air fryer ones were much tougher and not craggy and crispy.  So stick with frying these in oil and you won't be disappointed.  
Post a Comment
Get the recipe »