Minestrone Soup

This recipe was a big hit at a recent “Food and Fun” hands on cooking lesson for middle school kids.

Soup!… a wonderfully versatile dish that can be modified based on taste buds. (One student excitedly exclaimed that his soup was “going to have lots of garlic!”).

It was fun for the students to be able to follow a general recipe but feel empowered to make changes.  Since there are several gluten-intolerant students in the classes, they decided to use gluten-free pasta (which was a hit). See the recipe yourself and make a warm pot of soup today!

Ingredients:
-6 cups chicken broth
-1 can cannellini beans, drained and rinsed
-1  28 oz. can diced tomatoes
-2 T olive oil
-2 yellow onions chopped fine
-4 garlic cloves, minced
-½ c dry pasta – Orzo and Ditalini work well – Gluten free can be used
-1 bag frozen veggies – look for an Italian blend
-¼ c minced fresh basil
-salt and pepper to taste

Directions:
Bring broth, beans, and tomatoes to a boil in a large pot. Meanwhile, sauté onions until shimmering. Add garlic, and add to boiling mixture.  Add pasta and cook for 10 min.  Stir in Veggies and basil and cook for another 2 min.  Season with salt/pepper. Serve with Parmesan cheese and a drizzle of olive oil.  Serves 6.

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