Sunday, November 8, 2009
Mommy's Minestrone
2:20 PM |
Posted by
Kelly |
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This recipe is adapted from the Easy Minestrone recipe on the box of Ronzoni Tubettini. My mom has been making this since I was a kid. This version makes a very large pot of soup, so cut in half if you don't have a big crowd (or big appetites!)
Original Recipe
One large onion, finely chopped, saute in olive oil
While sauteing, coarsely chop small bag of peeled carrots and a bag of celery hearts. Saute carrots and celery together in a separate pan until tender
remove onions, carrots and celery with slotted spoon and place in large soup pot
in the same pan as the onions, brown 2 lbs of ground turkey (can be spit in the two pans, will cook faster and they are already dirty!)
add to the pot with a slotted spoon
add 2 48 oz cans of fat free reduced sodium chicken broth and a few cubes of bouillon to taste to the meat and veggies. Bring to boil and simmer for 45 mins or so
skim some of the fat off the top
add a bag of frozen spinach (just add it frozen, no need to defrost), a can of chick peas (drained), basil and oregano (about a tsp each)
cook 8oz of tubettini or other small soup pasta in a separate pot on the side. Add to soup
serve with Parmesan and crusty bread
Original Recipe
One large onion, finely chopped, saute in olive oil
While sauteing, coarsely chop small bag of peeled carrots and a bag of celery hearts. Saute carrots and celery together in a separate pan until tender
remove onions, carrots and celery with slotted spoon and place in large soup pot
in the same pan as the onions, brown 2 lbs of ground turkey (can be spit in the two pans, will cook faster and they are already dirty!)
add to the pot with a slotted spoon
add 2 48 oz cans of fat free reduced sodium chicken broth and a few cubes of bouillon to taste to the meat and veggies. Bring to boil and simmer for 45 mins or so
skim some of the fat off the top
add a bag of frozen spinach (just add it frozen, no need to defrost), a can of chick peas (drained), basil and oregano (about a tsp each)
cook 8oz of tubettini or other small soup pasta in a separate pot on the side. Add to soup
serve with Parmesan and crusty bread
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