- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Creamy Minestrone Soup
Julie Keywell
Ingredients
3/4 cup chopped onion
4 tablespoons butter or margarine
2 cans (15 ounces each) Veg-all Mixed Vegetables
2 cans or 1 quart chicken broth
1 can white beans
1 can (28 ounces) whole tomatoes, with liquid
1 package frozen spinach
4 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons freshly-chopped parsley
1/2 teaspoon basil
1/2 pint whipping cream
1/3 cup uncooked macaroni
1/4 cup Parmesan cheese
Directions
In a soup pot, melt the butter. Saut矴he onions until soft. Add the mixed vegetables, chicken broth, white beans, tomatoes with juice, frozen spinach, tomato paste, garlic, salt, pepper, parsley and basil. Simmer for one hour, and then add the whipping cream, uncooked macaroni and Parmesan cheese. Cook until pasta is al dente.
Suggestions
Note: If desired, you can puree half of the soup before adding the macaroni, cream and Parmesan cheese for a smoother soup. For a vegetarian version that's lower in fat, saut矴he onion in vegetable cooking spray, use vegetable broth instead of chicken and replace the cream with fat-free half-and-half, using less if desired.