Minestrone

I used to eat Campbell's minestrone as a kid, and I remember I would eat all the carrots, then all the peas, then the pasta, etc. I would take my time fishing out each ingredient one by one. I guess this made me happy, but I am now much happier with this grown up version of this classic Italian soup.

Minestrone

Ingredients:

2 tsp olive oil
1/3 cup diced onion
1 clove garlic, minced

1 carrot, peeled and diced
1 stalk celery (with leaves), diced
3/4 cup chopped cabbage

1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
pinch of dried thyme
1 tbsp nutritional yeast (optional)

14 oz can diced tomato
15 oz can cannellini beans, drained
6 cups vegetable broth

1 1/2 cups medium shells or other small pasta
1/2 cup frozen peas

Directions:

Heat the olive oil in a large stockpot over medium heat. Add the diced onion and let it begin to soften, and then add in the minced garlic. Cook for another minute and then add the carrot, celery, celery leaves, and cabbage. Let the vegetables begin to soften for about 5 minutes or so, then add in the seasonings (basil, oregano, pepper, thyme, and nutritional yeast). Then add the diced tomato and their juice, the drained cannellinni beans, and the six cups of vegetable broth. Bring this to a boil and then add the pasta. Cook until the pasta is al dente, stir in the peas and serve.

You can also cook the pasta separately according to package directions to ensure they don't get too soft in the soup and add the cooked pasta as you serve the soup.

For 8 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 331 g

Amount Per Serving

Calories  171 Calories from Fat  23

% Daily Value*

Total Fat  2.6g 4%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  675mg 28%

Potassium  338mg 10%

Total Carbohydrates  25.0g 8%

Dietary Fiber  5.0g 20%

Sugars  3.5g

Protein  10.4g

Vitamin A 38% • Vitamin C 8% Calcium 3% • Iron 8%

Nutrition Grade A-

* Based on a 2000 calorie diet