The weather has turned chilly so what’s a girl to do on a cold Fall night? Make Minestrone soup for dinner and enjoy it in front of the roaring fire.
I actually eat soup quite often not just on cold nights, but I have to admit it’s usually pretty satisfying to have a warm bowl to cozy up with when its cold outside. It gives you that warmth from the inside out.
One reason I eat soup often is because its so quick and easy to make. Even on the busiest nights I can throw together some veggies, protein and/or carbs add in some broth and seasonings and dinner is served in no time. It’s a great way to use up leftovers, it’s low in calories and soup provides a balanced meal that comes together in one pot.
Tonight’s menu: Minestrone soup with a healthy sprinkle of fresh Romano or Parmesan cheese. Get your spoons ready!
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- 4 cups Chicken or Vegetable Broth
- 1 Cup Water
- 1 14.5 Ounce Can Green Beans, drained
- 1 14.5 Ounce Can Diced Tomatoes
- 2 Carrots, peeled and chopped
- 1 15 ounce Can White Beans, drained and rinsed
- 8 ounces of Orzo or other small pasta
- Salt and Pepper to taste
- 1 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Rosemary
- 1 1/2 Teaspoons Dried Oregano
- 1-2 Cups Fresh Kale or Spinach
- Romano or Parmesan Cheese for Topping
- In a large pot add broth, water, tomatoes, green beans, carrots, basil, thyme, onion powder, rosemary, oregano, salt and pepper.
- Bring to a boil over med-high heat.
- Stir in the Orzo or pasta, reduce heat and simmer until the pasta is cooked through.
- Add in the fresh kale or spinach and cook until it is wilted.
- Spoon Minestrone into a serving bowl, sprinkle with Romano cheese and enjoy!
- If you plan to have leftovers you may want to cook the pasta in a separate bowl and add it in when you are ready to eat. This will prevent the pasta from soaking up all the liquid and becoming mushy.