Art Linkletter's Minestrone Soup
This soup freezes well and is a great comfort food. Serve with a hearty multigrain
- 2 servings cooking spray (2 seconds of spray)
- 1 1/2 tablespoons olive oil
- 6 garlic cloves, peeled and chopped
- 2 large Spanish onions, diced
- 6 carrots, scraped and diced
- 3 large celery stalks, sliced
- 1 1/2 teaspoons salt
- 1 medium cabbage (2 pounds), shredded
- 10 large kale leaves (2 ounces), chopped
- 1/2 teaspoon thyme
- 2 bay leaves, broken
- 3 quarts water
- 1 (28-ounce) can plum tomatoes
- 1 pound chickpeas, cooked
- 1 cup penne or small shells
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Lightly coat the bottom of a 10-quart pot with cooking spray. Heat olive oil;
add garlic, onions, carrots, celery, and 1/2 teaspoon salt, and cook over low heat
until onions are wilted but not brown.
- Add cabbage, kale, thyme, bay leaves, and remaining 1 teaspoon of salt. Increase
heat, stirring constantly for about 1 minute; then add water, tomatoes, and chickpeas,
and bring to a full boil. Lower heat and simmer, covered, for 45 minutes.
- Add the pasta and cook for an additional 15 minutes, or until pasta is tender.
Season with salt and pepper to taste.
- Garnish with carrot curls or fat-free grated cheese.
Yield: 12 servings
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