Tuesday, March 04, 2008

Tuesday Do-Little Dinners: Easy Minestrone

I bet you thought I was going to skip Do-Little Dinners this week, didn't you? On account of being sleep-deprived and having one sick kid and one recovering from surgery? Well, I almost did, because I forgot all about it until now. But lucky for you, I've been making the following recipe for almost 15 years, so it's a cinch to pass along. Enjoy.

Easy Minestrone

4 servings

2 tsp. olive oil
2 cloves garlic, crushed through a press
1 15-oz. can diced or stewed tomatoes, with juice
4-5 cups water, with the corresponding number of vegetable boullion cubes (I use 2 of the Knorr extra-large vegetable boullion cubes with about 4-1/2 cups water)
1 15-oz. can white northern (cannellini) beans, drained and rinsed
1 cup frozen green beans
1 cup dried pasta--either small shells, penne, or rotini (I use whole-wheat pasta)
1-1/2 tsp. dried basil
ground black pepper to taste

Heat oil in stockpot and add garlic. Saute garlic for 1-2 minutes, until fragrant (do not let brown). Add all other ingredients and bring to a boil. Then reduce heat and let simmer, uncovered, until pasta is done.

Notes: Feel free to add other frozen veggies (corn, carrots), use cubed, peeled sweet potatoes instead of the pasta, add fresh spinach leaves at the end....the variations are limitless. Also, sometimes I like to stir in a tablespoon of balsamic or red wine vinegar at the very end for a zippy tang. Serve with bread and a green salad. This soup lends itself well to making ahead of time, and leftovers are delicious.


Jordan said...

This sounds great! We are groovin' on the Sweet Potato Chili and the Salsa Chicken, so keep 'em coming!

Shan said...

So glad you like them! We just had Salsa Chicken again last night (with leftovers tonight) and all present agreed it is addictive!