Monday, February 27, 2012


Jacob and I created a really tasty Minestrone that I'd like to share. We had it for a second time last night along with freshly squeezed lemonade and agave nectar.


about 6 servings

-1 medium carrot chopped
-1 medium red potato chopped
-4 cloves of garlic minced
-1 TBS minced shallot
-1 handful of green beans chopped
-32 oz (4 cups) of tomato soup (We use Organic Imagine Creamy Tomato Soup)
-5 cups of veggie broth (I like to use "Better Than Bouillon Vegetable Base" so I can control how much salt I want, I usually do 5 cups of water but only 4 tsp of the base)
1 can of red kidney beans
1 7oz bag of tiny pasta letters or stars! They are so cute :0 )
2 tsp of dry basil
4 cups of chopped kale (depends on how much you love kale)

In a large pot heat about a TBS of oil. Add the carrot, potato, garlic, and shallot. Once the potato seems semi-soft (about 7-10min) add the green beans. Heat for 5 minutes. Add tomato soup, veggie broth, beans, pasta, and basil. Simmer till pasta is soft. Make sure to stir often so the letters don't stick to the bottom of the pan. Once pasta is soft, add the kale. Cook for a minute then turn of heat and serve!

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