|
Minestrone Soup
Makes 6 normal servings
or 1.5 cyclists' portions
4 cups water
1 head of garlic,
peeled and broken into cloves
2 potatoes, peeled
and chopped in large cubes (save peelings)
3 Tbsp vegetable oil
1 onion, chopped
3 carrots, sliced
thick
3 tsp Italian herbs
(dried oregano and basil)
3 zucchini, chopped
1 - 28 oz can kidney
beans, drained
handful of broken
spaghetti or other pasta
How to make
1. Combine water,
potato peelings and garlic in pot. Cover and simmer over low
heat for 45 minutes. Strain and set aside
2. Heat oil in another
pot over medium heat. Add onion, potatoes and carrots. Cook until
onions are soft
3. Add broth and herbs
and bring to a boil
4. Turn heat to low.
Cover and simmer for 15 minutes
5. Add zucchini, tomatoes
and beans. Cook for 15 more minutes
6. Add pasta and cook
until done. Season with salt and pepper
© The New Thrifty
Kitchen
reprinted with permission
|
Book Info
