Apr 14, 2013
Mama Mia Minestrone
This is one tradition that I can live with! Minestrone soup is such a comforting food. And with just some minor ingredient tweaks (sorry Mama, I’m leaving out the olive oil), it fits perfectly with my Eat to Live program…
An Italian classic, minestrone is easy to make and it’s a hearty, filling soup that is perfect as a main dish. Life is like a minestrone… you never know what you’re gonna get! There’s really no set recipe for minestrone. It’s traditionally made with whatever vegetables are in season, beans and either rice or pasta, in a tomato base.
“You just keep working and you eat minestrone, beans and potatoes,” added his older sister Claudia, 99, who attends church every morning.
|Consolata, 105, who has had 14 children – nine of whom are still alive –
24 grandchildren, 25 great grandchildren and three great, great
grandchildren, still cooks and feeds her goats. Mama Mia!
My Minestrone Ingredients:
- 1 large onion
- 4 carrots
- 2 celery stalks
- 1 large zucchini
- 1 quart vegetable stock
- 1 26 oz. can strained tomatoes
- 4 ½ cups garbanzo beans (3 15oz cans)
- 2 TBS Spike salt-free seasoning
- nutritional yeast for topping
- Dice the onion and water sauté until soft.
- Dice the remaining veggies.
- Combine all remaining ingredients, except pasta, and simmer for about an hour.
- If you’re going to add pasta, cook it separately and add it to the soup last.
- Serve with some nutritional yeast for garnish.
Serves 6. Enjoy!