Minestrone Soup

FNEC
Serves 4, 1 cup servings
This tasty soup has a hefty amount of vegetables in each serving: onions, potatoes, tomatoes, carrots, zucchini!

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Steps

1. Heat oil in a large pot. Cook onion and garlic in the oil until golden.

2. Add potatoes, carrots, spices, and water. Cook at low heat for 15 minutes.

3. Add beans, tomatoes, macaroni and zucchini. Boil for 15 minutes or until the macaroni and vegetables are cooked.

Notes

Ingredients

1 teaspoon vegetable oil

1/2 medium onion, chopped

1 clove garlic, minced

1 medium potato, peeled and cubed

1 carrot, sliced

1/2 teaspoon oregano

1/4 teaspoon ground black pepper

2 cups water

1 cup cooked kidney beans

1 cup no-salt canned tomatoes

1/4 cup rotini or elbow macaroni

1 small zucchini, sliced

Materials

Sharp knife, cutting board, vegetable peeler, measuring cups, measuring spoons, large soup pot, wooden spoon

More About Zucchini

How to Select

Larger zucchini tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight if you're buying standard green zucchini. Zucchini can be green, yellow, or white, but always look for a vibrant, rich color. Look for zucchini that still have a good chunk of the stem attached, as those ones will last longer.

How to Store

Store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don't store zucchini in plastic bags, as they trap in too much moisture and the zucchini will get slimy.

How to Prepare

Braised zucchini is terrific--cut the squash into pieces and put them in a skillet with a little olive oil, some minced garlic and about 2 to 3 tablespoons of water. Cover the pan and cook over medium heat until the zucchini is tender (about 5 minutes). Remove the lid and turn the heat up to high to evaporate the moisture and stir gently to coat the zucchini with the reduced juices