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Creamy Minestrone Soup
by Julie Keywell
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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
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In a soup pot, melt the butter. Sauté the 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.
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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, sauté the 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.
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