Thursday, March 22, 2012

Minestrone.  How many "seriously my favorite" dinners can I have??
I've posted a more complex recipe before, but basically:
1/2 lb. of white beans, cooked up already, or a couple cans' worth
4-5 cups of various vegetables, such as green beans, peas, cabbage, carrots
1 15-oz. can diced tomatoes
Simmer for a little bit, then add 1 cup smallish pasta.  When pasta is just soft, take off the heat, add 2 tsp. dried parsley, 1 tsp. dried basil, 2 tsp. salt, 1 clove crushed garlic, 2 T. each butter and olive oil, 3 T. each parmesan and whole milk/light cream.

Just a tip -- if you want to use zucchini, or if your beans aren't quite cooked soft and you want to simmer them with the veggies for time's sake, don't add the tomatoes until the end.  It took me forever to realize that adding acidic tomatoes prevents beans or zucchini from softening up and cooking right.  You can also use spinach in this, but it only needs to cook for a few, few minutes so also wait till the end to add it.

If this is your whole dinner, you can so fill up on it, guilt-free -- it's got just the right balance of everything, and is packed with fiber and water so it's nearly impossible to eat "too much".  And yes, do add all the fats listed, they're really important for both the health and the taste of this soup.  Another bonus, the leftovers the next day or two taste even better, which is saying something.

No comments:

Post a Comment