KITCHEN SINK MINESTRONE
1 1/2 cup Vegetable broth or tomato juice
1/4 cup Uncooked pasta
3/4 cup Frozen mixed vegetables
1 cup Canned chopped tomatoes (with juice)
3/4 cup Cooked kidney beans
1 tsp. Granulated garlic
1 tsp. Dried basil
OR
2 tsp. Fresh basil
Place all the ingredients in a medium?sized saucepan. Bring to a boil. Reduce heat, cover, and simmer until pasta is cooked and vegetables are heated through, approximately 20 minutes.
NOTE: Chopped firm tofu can be tossed into this soup during the last 5 minutes of cooking. Use your leftover fresh and frozen vegetables and beans to add to this soup. If you have leftover cooked pasta, omit the uncooked pasta and add 3/4 cup cooked pasta during the last 10 minutes of cooking.
Yield: 3 servings
Nutritional information per serving:
Total calories per serving using vegetable broth: 134; total fat as % of Daily Value; 2%; protein 7gm; fat 1gm; carbohydrates 27gm; calcium 122mg; iron 2mg; sodium 564 mg; dietary fiber; 3gm.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
