Tuesday, May 11, 2010

Green Minestrone (by Rachael Ray)

I LOVE, LOVE, LOVE this soup! Just ask my family, this is one of the few meals that I repeat. Full of unique and healthy things like chickpeas and spinach! I use Whole Wheat Orzo Pasta (this picture shows a different type of pasta). If you want to change things up a bit and make something different, this is it! Try it, you won't be sorry.

8 Cups of Low Sodium Chicken Broth
4 slices of Pancetta (I never have used this, I use cooked shredded chicken or canned chicken)
1 medium onion
2 Ribs Celery, Chopped
2 Large Cloves Garlic
1 Bay Leaf
1 Medium Zucchini, cut into half moon shapes
S & P
1 Can white Beans
1 Can Garbanzo Beans
1 C mini Pasta ( I like Orzo)
½ lb. Green Beans cut into 1 in pieces
10 oz. Spinach
½ C Parmesan cheese
12-16 leaves of Fresh Basil

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. (or skip this step if you are using cooked chicken) Saute 2 minutes and add onions, celery, garlic, zucchini and bay leaf to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans, cooked or canned chicken, and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

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  1. Just had this tonight! AMAZING!!! So much for being healthy... I ate more than I should! :) And Dianna loved it... She ate way more than I thought she would!

  2. This looks great. I'm going to try it. You're missing out on the pancetta though- It gives soups and great depth. Just use a small amount. I hardly make any dish twice too! I'll be following this blog. I'm always looking for healthy recipes. The header picture is so cute by the way.



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