Holy Moly Minestrone!

Even though it's spring, the weather has been a little wacky here in NJ.  Some days have been very hot, some have been damp and chilly.  I am not embarrassed to admit that I check the weather report when planning my menu for the week (I'm sure I'm not alone, right??).  A damp chilly drizzly spring night just calls for soup.  I love minestrone.  It's infinitely adaptable, good for you,
and delicious.

One of my favorite recipes for minestrone was adapted from Weight Watchers, and it's about 245 calories per 1 1/2 cup serving (more or less, depending on variations).  Top it with some grated cheese and pepper, and serve with a warm roll or crusty bread and you are all set. Plus, it makes a TON of soup, so you will have plenty leftover for the freezer!


Minestrone
Servings: about 8

2 tsp olive oil
2 leeks, cleaned and sliced into thin strips
1 small onion, chopped
3 cloves of garlic, chopped
5 cups of vegetable broth
14.5 oz canned diced tomatoes
1/2 whole wheat elbow macaroni (or your choice of small macaroni, ditalini is also a favorite)
1 large white pototo, peeled and diced
3 medium carrots, diced
1 cup frozen green beans
19 oz can of cannellini beans, drained and rinsed
1 cup frozen green peas
2 tbsp parsley, chopped
2 tsp dried basil
salt and pepper to taste
shredded parmesan cheese for topping



Heat the oil in a large Dutch oven over medium heat.  Add leek, onion, garlic and cook, stirring occasionally, until soft and golden (about 10 mins)

Add broth, tomatoes, macaroni, carrots, and potato.  Bring to a boil.  Reduce heat and simmer, covered, stirring occasionally, until veggies and macaroni are tender (about 30-40 minutes...potatoes should be fork tender)

Stir in beans, frozen green beans and peas, parsley, basil, salt and pepper (I tend not to add much salt, due to the salt from the broth and beans already.  Make sure you taste before adding additional salt).   Simmer about 5 minutes.

Serve with cheese and enjoy!

Allison