Easy, Healthy Minestrone, by Beverly Hicks Burch

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Nothing is better than a bowl of soup, chowder, chili, stew or posole during cold, cool and rainy weather. Major snow and ice events also beg for a hot, comforting bowl of soup. Even though spring in headed our way, we still have some cool weather ahead of us, and of course we can always get our arsenal ready for next fall and winter with hearty soup recipes.

Today’s recipe is a fast, easy and healthy Minestrone. Minestrone is one of the staple Italian soups. Minestrone predates the founding of the Roman Republic and the word “minestrone” means thick vegetable soup.

It is one of my favorite soups.

The recipe I sharing today was inspired by a Taste of Home recipe. I omitted some high sodium ingredients and made some other changes and the result was a healthy, hearty soup that warms you right down to where you’re the coldest.

A couple of suggestions: Most Minestrone recipes call for chopped or shredded cabbage. If using it in that form, use 1 cup. If your family doesn’t care for cabbage, but you would like them to have the health benefit of cabbage, use the finely shredded “angel hair” cabbage. This cabbage is finely shredded and when added to your soup it will give an almost delicate noodle appearance. You can find this type of cabbage in the pre-packaged section in produce. Use 2 cups. You can use red or white kidney beans. The outer skin of white kidney beans is a little bit more tender.

Easy, Healthy Minestrone

1 pound ground round or sirloin

1/2 cup chopped sweet onion about 1 small onion

2 teaspoons minced garlic

6 cups low sodium beef broth

1 16 ounce can kidney beans, drained and rinsed

1 28 ounce can diced tomatoes, undrained

1 1/2 cups frozen whole kernel sweet corn

2 small zucchini, sliced thinly

1 cup chopped or shredded cabbage or 2 cups angel hair shredded cabbage

2 small ribs heart of celery

1 teaspoon basil

1 teaspoon oregano

1/2 – 3/4 teaspoon kosher salt

1/2 cup uncooked elbow macaroni

1. In a nonstick stock pot brown meat, onion and garlic over medium high heat until meat is no longer pink. Make sure to crumble the meat.

2. Add the low sodium beef broth, seasonings, and vegetables. (If using the angel hair shredded cabbage do not add it at this time.)

3. Bring to a boil. Stir in uncooked macaroni (and the angel hair shredded cabbage if using it) at this time.

4. Reduce heat, cover and simmer 10 – 15 minutes until macaroni is tender. Do not overcook macaroni. Stir occasionally.

Garnish with grated Parmesan cheese and serve with your favorite bread.

Enjoy!!

Miniestrone

© 2015 Beverly Hicks Burch All Rights Reserved.

 

 

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