Minestrone Soup

Dear Readers,

Are you having a hard time getting in your vegetable serving each day. Try vegetable soups. It will keep you warm during the fall and spring seasons plus it is very healthy. According to the USDA food guide pyramid vegetable servings needed for a man is 3 cups and a female is 2.5 cups. In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the vegetable group. Below is my recipe for Minestrone Soup.

Ingredients:

1 Medium onion (small dice)
2 Clove garlic (minced)
1 Tbsp olive oil
3 Cups Chicken broth
1- 15 ounce can red kidney beans; drained and rinsed
1- 14.5 ounce can diced tomatoes
1 Stalk celery (diced)
1 Medium carrot (diced)
1/4 cup parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 cup ditalini
1 Small zucchini (half moons)
1/2 cup frozen peas
salt and pepper to taste

Directions:
1-Heat a large pot. Add the oil, then the onion and garlic. Saute over medium heat until they are soft and tender.
2-Add the broth, kidney beans, and tomatoes. Bring the pot to a boil, then lower the heat to a simmer while you prepare the veggies.
3-Add the celery and carrots to the pot.
4-Clean and dry the parsley. Chop and add to the pot.
5-Add the dried oregano and basil to the soup. Add salt and pepper to taste. Usually a pinch of each.
6-Bring the soup to a boil, and stir occasionally. Reduce the heat and simmer covered for 15 minutes.
7-Add the pasta, zucchini and peas to the pot.
8-Cook, uncovered according to pasta direction. Usually 8 minutes.
9-Taste soup, Add salt and pepper if needed. Garnish with parsley and grated cheese.