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Menu of the Month
Soup suppers are terrific for January. Warm,
nourishing soups can fit beautifully into a healthy eating pattern which so many
of us resolve to begin at the New Year. Italian Wedding Minestrone Soup is so
hearty you won’t notice it is a vegetarian
recipe, especially if served with sliced or shredded cheese. Canned beans and
tomatoes and frozen vegetables make it quick
to fix. Draining and rinsing the beans keeps sodium levels reasonable. Serve
Italian Wedding Minestrone Soup with sliced or shredded cheese, cornbread, baked
apples and milk.
Italian Wedding Minestrone Soup
2 teaspoons olive oil
1 onion, chopped
2 or 3 cloves garlic, minced
2 14 ½-ounce cans (3 ½ cups) low sodium chicken broth
1 14 ½ -ounce can stewed tomatoes or diced tomatoes
1 14 ½ -ounce can kidney beans, drained and rinsed
1 10-ounce package frozen vegetables or 1 ¼ cups fresh
vegetables, peeled and chopped
1 teaspoon dried basil, oregano or Italian seasoning
½ cup uncooked pasta such as rotini, macaroni or small shells
Heat olive oil
in large saucepan. Sauté onion and garlic until onion is translucent. Add broth,
tomatoes, beans, frozen or chopped vegetables and seasonings. Stir to mix.
Bring to boil on medium-high heat. Stir in pasta. Reduce heat to medium-low.
Simmer about 20 minutes or until the pasta
is tender.
Makes 8 servings of 1 cup each. Nutrition information per serving: 139 calories,
7g protein, 2g fat, 23g carbohydrate, 422mg sodium.
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