Minestrone
This version of the classic Italian soup includes turkey meatballs, which are added in the last step of this vegetable soup recipe. Purists can leave them out.
Ingredients
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2 tablespoons olive oil
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1 medium-size onion, chopped
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2 medium-size carrots, chopped
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2 cloves garlic, finely chopped
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1 medium-size zucchini, diced
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4 cubes vegetable bouillon
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8 cups hot water
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1 can (14.5 ounces) diced tomatoes
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1/4 teaspoon dried Italian herb seasoning
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1 cup uncooked tubetti pasta
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1 can (15 ounces) small white beans, drained
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1 can (15.25 ounces) dark red kidney beans, drained
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1 head escarole, trimmed and chopped (about 3 packed cups)
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1 package (12 ounces) refrigerated, fully cooked turkey meatballs (optional)
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Grated Parmesan (optional)
Directions
1.
Heat oil in large soup pot. Add onion; saute 3 minutes. Add carrots and garlic; saute 3 minutes. Add zucchini; saute 5 minutes.
2.
Dissolve vegetable bouillon in the hot water in saucepan. Add to pot, along with tomatoes and Italian seasoning.
3.
Bring bouillon mixture to boiling. Then add pasta; boil until pasta is tender, about 10 minutes. Stir in drained beans and escarole; continue to cook until escarole is wilted, 2 to 3 minutes. (Can be made ahead and reheated.)
4.
If using meatballs, quarter. Stir into soup. Let stand until heated through, about 2 minutes. Spoon soup into individual bowls. Top with grated Parmesan if desired. Makes 12 servings.
Nutrition information
Calories 155, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 212 mg, Carbohydrate 21 g, Fiber 5 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Pasta e Fagioli
This Italian soup--which has as many variations as there are cooks--is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.
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