Since everyone is still on their new year resolution diets I figured the first official recipe post of 2013 should at least be something healthy, right? I LOVE making a big batch of minestrone and having plenty to bring in for lunch for the week or freeze for a later occasion. This version has been healthified and lightened up by using veggie pasta over regular pasta. I think the original recipe might’ve come from Martha Stewart, but I’ve been making it for years now. Feel free to experiment, use the veggies you have on hand, fresh or frozen. You really can’t screw this soup up!
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 28-ounce can whole tomatoes, hand crushed
- 4 cups low-sodium, low-fat chicken broth (or vegetable broth for vegetarians)
- 1 cup water
- 2 cups green beans, trimmed and cut into 1/2-inch pieces
- 1 cup fresh or frozen chopped zucchini, green pepper, yellow squash mix (I used frozen, leftover from my farmshare)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crush red pepper flakes
- Kosher salt and freshly ground pepper
- 1 cup baby spinach
- 1 15-ounce can low-sodium cannellini beans, drained and rinsed
- 1 cup Eden Organic small vegetable shells
- 1/3 cup finely grated parmesan cheese (omit for vegans)
Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Add the tomatoes, chicken broth and water. Stir in the green beans and vegetable medley, oregano, basil, red pepper flakes, salt and pepper to taste. Bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans, pasta and baby spinach. Cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with parmesan cheese.
Posted by Appetizers, Main Dishes, Recipes
Tags: 2013, CSA, fresh, frozen, green beans, healthy, low fat, minestrone, new year, resolution, soup, tomato, vegan, vegetable, vegetarian
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I’d like to start out the new year by thanking everyone who reads my blog for all your love and support. With absolutely no idea what I was doing, I started this blog a year ago as a new year’s resolution. I couldn’t be more happy that people not only read it, but actually enjoy it. Over the past year I’ve learned a lot, namely how to take better pictures (some of my old posts are REALLY ugly with iPhone-only pics), but also how to open myself up without being scared of what people might think. It’s been a challenging, yet fun and rewarding journey and I am looking forward to continuing that! To keep the positive momentum going, check out my interview on Buffalo Eats, a WNY-based food blog, where I’m now listed as a Buffalo Foodie. Woot woot! Also check out my interview with Channel 7 about a new food market that opened in Buffalo. Special thanks to my techie husband for recording it and figuring out how to post it to YouTube! Yea, I’m pretty popular these days. Ha!
Ok, enough of the self-promoting. Onto the fun stuff. BOOZE! That was the theme for our third installment of Supper Club Buffalo. Each dish needed to incorporate alcohol into it which wasn’t very hard to do for all us boozers. I made Penne alla Vodka without the sausage. I’m over a month behind on posting this, but hey, better late than never, right? Oh, and sorry for all the Instagram/iPhone pics, but that’s all I have.
some booze to go with our booze
cute favors from our crafty hostess
penne alla vodka
guinness braised onion and aged white cheddar quiche
drunken (and dueling!) chicken
Posted by Home
Tags: alcohol, booze, buffalo, december, entertaining, food, foodies, fun, new year, party, supper club