I love minestrone soup and I love this one! This was a recipe I found a few years ago from the [amazon_link id=”0972018417″ target=”_blank” container=”” container_class=”” ]Eating for Life Cookbook [/amazon_link]and I have made it several times. Each flavorful bowl is full of vegetables and proteins. Last week it was raining so I bought all the stuff to make this. I never got around to it until today, of course it is in the 70’s and sunny now but this is still so good. The fresh basil and parmesan on top make add a very “fresh” flavor that can be enjoyed in any weather.
- 2 T olive oil
- 2 slices Canadian bacon, chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 4 cloves of garlic, crushed
- 1 medium zucchini, diced
- 1 bay leaf
- 1 can cannellini beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 6 cups fat0free, reduced sodium chicken broth
- 2 cups water
- 6 portions chicken breast, cut into 1/2 inch chunks (about 1 1/2 lb)
- 3/4 cup ditalini pasta
- 1 cup green beans, chopped (you can use frozen if you prefer)
- 1 5oz bag of baby spinach
- 3 T fresh basil, sliced
- 2 T fresh parmesan, grated
- Place a large pot over medium-high heat. Add oil and heat for 1 minute. Add Canadian bacon and saute for 4 minutes. Add onions, celery, garlic, zucchini, and bay leaf, saute for another 5 minutes.
- Add cennellini beans, red kidney beans, chicken broth and water to the pot. Bring to a boil over high heat. Then add chicken and cook for 10 more minutes.
- Reduce heat to medium high; add pasta and green beans. Cook until pasta is tender about 9 minutes.
- Remove bay leaf from soup with a spoon. Turn off heat.
- Stir in spinach, it will wilt in about 1 minute.
- Ladle a portion of minestrone into bowl, top with fresh basil and parmesan.
This makes 6-8 servings.
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