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Feeding the kids: Minestrone soup
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a healthy, hearty minestrone soup, perfect for a cold winter day. I found the recipe in “The Golden Book of Pasta: Over 250 Great Recipes” (Barron's; $29.99).
Minestrone with pasta
-2 tablespoons extra-virgin olive oil
-1 red onion, diced
-2 stalks celery, diced
-2 cloves garlic, finely chopped
-1 large carrot, diced
-2 medium potatoes, peeled and diced
-1 (14-ounce) can tomatoes, with juice
-2 tablespoons tomato paste (concentrate)
-1 (14-ounce) can of cranberry beans or red kidney beans, drained
-5 cups (1.25 liters) beef stock
-1 cup (150 g) mini bow-tie pasta
-2 medium zucchini, diced
-1/4 Savoy or green cabbage, coarsely chopped
-1/4 cup finely chopped fresh flat-leaf parsley
-Salt and freshly ground black pepper
-1/3 cup freshly grated Parmesan cheese
1. Heat oil in a large, heavy saucepan over medium-high heat. Add onion, celery, and garlic and sauté until softened, about 5 minutes.
2. Add carrot and potato, and sauté until they begin to color, three to four minutes.
3. Add tomatoes, tomato paste, and beans, and stir to combine. Pour in stock and bring to a boil.
4. Add pasta, zucchini, and cabbage, decrease the heat to medium-low, and gently simmer until the pasta and vegetables are cooked, 15-20 minutes.
5. Stir in parsley. Season with salt and pepper.
6. Serve hot sprinkled with Parmesan.