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Monday, February 1, 2010

Mcdougall's minestrone (1 hour cook time)

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This is from this months Mcdougall newsletter.I love this and it is fast and easy. When making mine I added some mixed vegetables in place of the string beans since I had none. I also added some baby limas. I didn't add the pasta, but may at a later date.This is one of my favorites and it freezes well.

Hearty Minestrone Soup

"This is a quicker version of our favorite Minestrone Soup using canned beans instead of the dried kidney beans. All of the delicious flavor is still here though, and it makes a hearty meal for several people with a loaf of fresh bread."

Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 6-8
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 teaspoon crushed garlic
6 cups vegetable broth
½ cup chopped green beans
1 ½ cups chunked potatoes
1 ½ cups shredded cabbage
1 14.5 ounce can chopped tomatoes
1 8 ounce can tomato sauce
1 15 ounce can garbanzo beans, drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
¼ cup parsley flakes
1 ½ teaspoons dried basil
Several twists of freshly ground pepper
½ cup uncooked whole wheat or brown rice pasta

Place the onion, celery, carrots and garlic in a large pot with ¼ cup of the vegetable broth. Cook, stirring occasionally until vegetables soften slightly, 2 to 3 minutes. Add the remaining broth and all of the ingredients except the pasta. Bring to a boil, reduce heat, cover and cook for 45 minutes. Add the pasta, mix in well and continue to cook for another 15 minutes until pasta is tender."

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