Minestrone Soup

Minestrone Soup

Preparation time: 20 minutes

Cooking time: Low 8 hours

Yield: 6 servings

3 tablespoons olive oil          

1 medium onion, chopped                                   

1 tablespoon dried Italian seasoning     

2 cans (14.5 ounces) Italian flavored tomatoes      

1 cup finely diced carrots           

1 cup finely diced celery 

1 cup finely diced zucchini         

1 can cut green beans

1 cup peeled and finely diced potatoes

1 tablespoon salt

3 cloves garlic, minced

1/2 teaspoon freshly ground black pepper

8 cups water

1 can (19 ounces) red kidney beans, drained and rinsed under cold water

1 1/2 cups uncooked ditalini (small, tube-shaped pasta)

1/3 cup freshly grated Parmesan or Romano Cheese            

                          

1Spray a 6-quart slow cooker with vegetable oil cooking spray.

2Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes.

3 Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper, and water. Stir to combine.

4 Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender.

5 Stir in the cheese and serve immediately.

 

Per serving: Calories 297 (From Fat 27); Fat 10g (Saturated 2g); Cholesterol 4mg; Sodium 1770mg; Carbohydrate 42g (Dietary Fiber 9g); Protein 12g.

*I add cooked pork chunk and kielbasa sausage to this and it came out great. Next time I make it I plan on adding some canned minced clams to it instead.

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Beef Barley Mushroom Soup

This is what we are having for dinner tonight. Due to the fact that my husband acquired some hog meat I am using cubed pork instead of the beef.

Beef Barley Mushroom Soup
1 large onion, minced
1/2 lb very lean beef stew meat, cut into 1/2 inch cubes
3 carrots, diced
3 celery stalks, diced
1/2 lb small white mushrooms, stems trimmed, quarted
1/4 lb shiitake mushrooms, stems trimmed, quarted
1 bay leaf
3 tbs minced Italian flat-leafed parsley
1 cup pearl barley
1 tsp salt
1/4 tsp black pepper
1 can (48 ounces) chicken broth
2 cups water
  1. Lightly spray a 4 to 6 quart slow cooker with vegetable oil cooking spray.
  2. Place the meat, onion, carrots, celery, white & shiitake mushrooms, bay leaf, parsley, barley, salt, and pepper in the slow cooker. Pour the broth and water over all and stir to combine.
  3. Cover and cook on low for 5 to 7 hours, or until the meat, vegetables, and barley are tender. Add salt to taste.
Yield: 6 servings
Nutritional Information Per Serving:
Calories: 281 (from fat 70)
Fat: 8g (Saturated 2.5g)
Cholesterol: 24mg
Sodium: 969mg
Carbohydrate: 38g (Dietary Fiber 8g)
Protein: 17g

Kielbasa & Cabbage Soup

Kielbasa and Cabbage Soup

1 Tbs (15 ml) vegetable oil
1/2 lb (225 g) kielbasa or other smoked, cooked sausage, diced
1 onion, chopped
2-4 cloves garlic, finely chopped
6 cups (1.5 L) beef or chicken stock
1 Tbs (15 ml) red wine vinegar
1/2 medium cabbage, chopped
2 medium potatoes, diced
2 carrots, diced
3 Tbs (45 ml) finely chopped fresh dill
1 bay (laurel) leaf
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and saute the kielbasa until lightly browned, about 5 minutes. Add the onion and garlic and saute until tender, about 5 more minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 45 minutes. Serves 4 to 6.