August 12, 2013

Minestrone stew

Posted in Soups, Vegetables at 6:50 pm by Sheila OConnell

Nutrient-dense and delicious!

2 cups vegetable broth
2 cups chicken broth
2 cans diced tomatoes with oregano, basil and garlic
1 tbsp. olive oil
1/4 cup celery, chopped
1/2 cup onion, diced
1/4 cup carrots, sliced
1 cup zucchini, chopped
1 cup mushrooms, sliced
Can add other vegs too if you like, perhaps corn, green beans and red pepper strips.
1 clove garlic, minced
1/2 cup whole wheat orzo or elbows
1 tsp basil
3/4 tsp oregano
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 tbsp. red wine or 1 tsp red wine vinegar
1 1/2 cups baby spinach leaves
grated Parmesan cheese

In a large pot, saute onion, celery and carrot for 5 minutes in olive oil.
Add everything else except spinach and Parmesan, bring to a boil, then turn down heat and simmer gently for about 25 minutes, stirring occasionally.
Add spinach leaves and cook for a couple of minutes until tender.
Ladle into bowls and serve with Parmesan cheese.




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