SBcanning recommends Minestrone as it is a timeless recipe, which once again has all the necessary nutrients to comprise a complete meal. This is my daughter’s recipe and proves she is an incredible cook.
- 2 tbsp extra virgin olive oil
- 2 cups chopped Spanish onion
- 5 cloves elephant garlic, minced
- 1 tsp sea salt
- 1 stalk celery, chopped
- 1 carrot chopped
- 1 small zucchini diced
- 1 tsp oregano
- 1 Freshly ground black pepper to taste
- 1 tsp basil leaves
- 1 red bell chili pepper
- 3 – 5 cups water
- 1 – 14 -ounce can diced tomatoes
- 1 – 14 -ounce can chick peas
- 1 cup dry pasta (bow tie or penne)
- 2 ripe tomatoes
- 1/2 cup fresh parsley
- 1/2 cup Parmesan cheese
- Heat oil in large skillet. Add onion, minced garlic and sea salt.
- Saute over medium heat for 5 minutes, then add celery, carrots, oregano, basil and pepper. Cover and cook for 10 more minutes, stirring occasionally.
- Add bell pepper, zucchini, water and tomato puree. Cover and let simmer for 15 minutes.
- Add chick peas and cover; simmer for another 5 minutes.
- Bring to a boil, add pasta; cook until tender. Stir in diced tomatoes; top with parsley and Parmesan.
- What a delightful meal indeed.
- SBcanning recommends biscuits (see under Biscuits, Breads and Muffins on this site) just to enhance the Minestrone. Excellent choice, low-cal and easy to make.
- SBcanning yields 6.