--Auguste Escoffier
Minestrone Soup
Make some cornbread muffins* or serve with sour dough bread if you live near a great bakery!
Preventing diabetes never tasted so good!
I love it when my mother says, “I made a pot of minestrone
soup today.” Soup is the ultimate
comfort food and minestrone, with its delicious blend of vegetables and beans
and aromatic flavors filling the kitchen, always makes you feel like you are home.
Look no further than the vegetable drawer in your fridge and your spice rack to create a filling meal and wonderful memories.
Let your kids grate the carrots and chop the celery. Add zucchini, green beans, or spinach, depending on
what you have on hand. Use cannellini or
kidney beans, depending on your preference
Add a handful of your kids’ favorite whole grain pasta and you’ve got
soup for the family!
GROWING HEALTHY
KIDS: Our Recipe Collection
Minestrone Soup
INGREDIENTS:
- 2 Tablespoons olive oil
- ¾ cup white onion, diced
- ¾ cup carrots, diced or shredded
- ¾ cup celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 2 cups cabbage, shredded
- 1 medium Yukon gold potato, diced
- 1 medium zucchini, sliced
- 1 28-ounce can fire roasted crushed tomatoes
- 4 cups vegetable broth
- 1 15-ounce can cannellini beans, drained
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
DIRECTIONS:
- Saute onions, carrots, and celery in olive oil. Cook about 6-7 minutes. Add garlic and cook another minute.
- Add herbs, potato, vegetables, crushed tomatoes, and broth. Cook about 20 minutes.
- Add beans and parsley. Season with salt and pepper. Remove bay leaf. Cook about 5 minutes and serve.
With love and gratitude,
Nancy L Heinrich, MPH
Founder, Growing Healthy Kids, Inc.
*For the Perfect Vegan Cornbread recipe, go to www.minimalistbaker.com or click here.
