Minestrone is a thick vegetable soup containing pasta. It's hearty enough to be considered a complete meal. Think of it when you have leftover cooked turkey. Beans and pasta add slowly digested carbohydrate and fibre.
1 tsp canola oil
1/2 cup diced zucchini
1/4 cup chopped onion
1 clove garlic, minced
2 cups chicken broth
2/3 cup canned crushed tomatoes
2/3 cup drained and rinsed pinto or romano beans
1/4 tsp each ground oregano and basil
1/4 cup elbow macaroni
1/2 cup diced cooked turkey
chopped fresh parsley (optional)
In a large saucepan, heat oil over medium heat. Add zucchini, onion and garlic. Cook for 5 minutes or until softened. Stir in broth, tomatoes, beans, oregano and basil. Bring to a boil, add macaroni, reduce heat, cover and simmer for 12 minutes or until macaroni is tender. Add the turkey, heat to serving temperature.
Before serving, stir the soup, taste and adjust seasonings. It may need extra oregano or basil. Sprinkle each serving with parsley, if using.
Tips:
- Draining and rinsing canned beans lowers their sodium content.
- Remember that on standing, pasta continues to soften and absorb liquid. If soup is too thick after standing, add extra broth or water.
- This soup doubles easily. Any beans left over after making this recipe will freeze well for another use.
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