Monday, September 14, 2009

Mmm ... Mmm ... Minestrone

Last week my friend Elena asked if I could watch her kids for a little while in return for her bringing over dinner. That was not a hard decision! She was taking food to a family with a new baby and had made them Minestrone, so she made extra for us. It was delicious, healthy, and Ainsley-safe, so I had to have the recipe. I made some of the sweet cornbread from the Kid-Pleasing cookbook (see sidebar) to go with it - that cornbread is soooo good, by the way.

Elena's Minestrone

1/4 C safe margarine or olive oil
1/2 C carrots, sliced
1/2 C celery, sliced
1/2 onion, diced
1/2 pkg frozen peas
1/2 Tbsp parsley
1/2 tsp basil
1 1/2- 2 cans chicken broth
1 can (28 oz) tomatoes
1/2 C shredded cabbage
1 medium zucchini, sliced
1 can kidney beans
1/4 C spaghetti, broken in pieces
1 tsp salt and pepper

One hour before serving: In a large pot over medium heat, in margarine or oil, cook peas, carrots, celery, and onion for 10 minutes. Stir in remaining vegetables, broth, and spices and cook for 30-45 minutes or until all vegetables are tender. Add broken spaghetti and cook until tender.

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