Minestrone Soup

This soup turned out so beautifully colorful and satisfied our craving for something warm, and full of healthy tasty vegetables.  I added more pasta than called for in hopes that would help our kiddos eat it better...next time I think we'll enjoy more broth.  It was so yummy and we look forward to enjoying it again!

Yield:  4 servings

Ingredients:
1 T extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups chicken broth
2 large tomatoes, seeded, chopped (or one can diced tomatoes)
1 cup chopped fresh spinach

1 (16 oz) can chickpeas (or red kidney beans) drained & rinsed (we left these out this time)

1/2 cup uncooked small-shell pasta (or other small pasta)

1 small zucchini, diced

2 T chopped fresh basil (or 1 t. dried)

Directions:

1. In large saucepan, heat oil and saute carrots, celery and onion till softened (about 5 minutes).  Add garlic, cook a minute more. 

2. Stir in broth, tomatoes, spinach, chickpeas (or beans) and pasta.  Bring to boil over high heat, reduce heat and simmer 10 minutes. 

3.  Add zucchini, cover and cook additional 5 minutes more.

4.  Remove from heat, stir in basil.  Portion into bowls and serve.

Veggie Pasta

I came up with this recipe based on an idea from my friend Misty.  Simple and summery, it's great with most any vegetable combination.   I added some cooked rice noodles to ours (which break down more easily after cooking than regular pasta) and added them to my cooked tri-color pasta and Normandy Vegetable blend.  Our four year old enjoyed several helpings.

1   box tri-color rotini pasta  (approx 12 oz), cooked
1 c.   cooked shredded (or canned) chicken
5 c.   fresh or frozen steamed veggies (or Family Size bag)
1/2 c. Italian dressing
1  clove pressed garlic
Sunflower Seeds (optional)
Mrs. Dash (optional)

Toss cooked and hot ingredients together and drizzle with Italian dressing.  Toss lightly together with dressing.  Sprinkle on sunflower seeds and Mrs. Dash if desired and serve hot.