Sunday, March 13, 2011

Minestrone Soup

This recipe is originally from Carrie Laudie, with a few of my own adaptations. It is full of fresh vegetables, has a great flavor, and is very filling!

Ingredients:

1 Tbsp olive oil
1 c sliced carrots
1/2 c chopped celery
1/2 c onion
5 1/4 c (low sodium) chicken broth (or vegetable broth)
1 (15 oz) can cannellini beans, rinsed and drained
1 c fresh green beans cut into 1/2 inch pieces
1/4 tsp black pepper
1 clove fresh minced garlic (optional)
1 c bow tie pasta
1 medium zuchini, quartered lengthwise and cut in 1/4 inch pieces
2 cans (14.5 oz; no salt added) diced tomatoes with basil and garlic; undrained

Instructions:

1. Saute carrots, celery and onion in oil for 5 minutes, stirring frequently.
2. In large pot add sauteed mixture, chicken broth, garlic, green beans and pepper. Bring to boil.
3. Add pasta. Lower heat and let simmer 5 minutes.
4. Add zuchini, return to boiling. Let simmer 8-10 minutes until pasta is tender.
5. Add diced tomatoes and beans, heat through.

Garlic Red Potatoes

Not healthy, but so worth it.

Ingredients:

8-10 Red potatoes
1 cube butter
8 oz sour cream
1 1/2 cups grated cheddar cheese
Black pepper and garlic salt to taste

1. Boil potatoes whole with skin on until you can easily poke them with a fork; about 30 minutes.
2. Peel 5-6 potatoes, leave the skin on the rest
3. Mash together potatoes, butter, sour cream, and cheese. The potatoes should be creamy but still slightly lumpy.
4. Mash in the black pepper and garlic salt. The garlic should make an impression but not slap you in the face.
5. Put in a 9 x 13 pan, garnish with some grated cheese, cook until hot.