20 Minute Minestrone


As fall approaches I find the hearty goodness of soups and stews beckoning. My variation of a classic minestrone is super quick and easy to prepare and is very substantial nutritionally yet tastes like you spent hours preparing it. I have omitted the traditional pasta which if you omit the cheese provides complete protein in favor of allowing you the option of adding whole grain bread or gluten-free bread or pasta if you desire. Or you may simply add cut corn or quinoa or cooked brown rice to the soup and your complete amino acid balance is there. This minestrone is low-fat, high fiber, diabetic friendly and gluten-free.

PRINT 20 Minute Minestrone Recipe from MS Word

20 Minute Minestrone

Yield: 6-8 servings

2 – 16 oz packages of Italian Blend frozen vegetables
1 – 15 oz can garbanzo beans
1 – 15 oz can light or dark red kidney beans
1 – 15 oz can diced tomatoes
1 ½ cups fresh or thawed frozen spinach
1 ½ cups fresh zucchini quartered lengthwise, sliced
1 ½ cups water
1 cup red wine (Burgundy, Merlot, Chianti)
1 ½ tablespoons Kosher or sea salt
1 tablespoon granulated garlic
1 tablespoon tomato paste
1 tablespoon sucralose, stevia equivalent or sugar
2 teaspoons Italian seasoning

4 – oz Asiago, Romano, or Parmesan cheese grated

Place all ingredients in heavy bottom saucepan, soup or stock pot. Bring to a boil stirring frequently. Reduce heat to medium and cook 15 minutes. Portion into soup bowls and grate
Asiago or Romano or Parmesan cheese on each serving.

© 2010 Aron David Bradley
http://www.boomercuisine.com

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