Thursday, November 20, 2008

Minestrone Soup...

This is right up there in the top favorites of mine!! It has a truck load of yummy vegetables, great flavor, and is perfect for a cold winters day. Don't let the long list of ingredients scare you, this soup is well worth it!  Thanks to Jennifer Stewart for sharing it with me!

2 TBSP expeller pressed coconut oil
3/4 cup onion
1/2 cup leeks
1 cup carrots
1/3 head green cabbage
1 cup celery
2 cloves garlic
2 qts. chicken broth
1 small jar spagetti sauce
1 tsp salt
1/4 tsp pepper
1 1/2 cups potatoes (diced)
3/4 cup peas
1 can diced tomatoes
1 can kidney beans
1 TBSP fresh parsley, chopped
1/3 cup small pasta
1 cup parmesan cheese

OK, here we go. First you are going to saute over low-med. heat your "purple highlighted ingredients"- your oil, onion, leak, carrots, cabbage, celery, and garlic (assuming they have all been washed and chopped!).  Saute those for 5-7 minutes or so. Next add your chicken broth and spaghetti sauce. Bring that to a boil for 10 minutes. Add your salt, pepper, and potatoes next and cook for 10 minutes. Then you will add the "pink highlighted ingredients" from above- your peas, tomatoes, beans, parsley, pasta, and parmesan. Cook that until it's tender on medium heat. *Let your noodles be your guide, when they are ready, your soup is ready! ** One more side note, I used a can of white & a can of red kidney beans to beef it up even more, de-licious!

Serve with: warm french bread, crackers, or nothing at all!

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