Paris' Old World Minestrone - 1 POINT

[dardee 10]

thanks judy.....that was really quick. it really does sound good. i thought it would be core, but with just starting core i don't want to mess up. i really don't trust myself yet. thanks for the info on barilla plus....i'll look for it.

 

dardee

[dardee 10]

hi everyone

 

i was just at the grocery store and looked at the barilla plus......is it core? i kind of read the ingredients and couldn't decide so i passed on it for this time. everyone has said such great things about it that i wanted to try it. i am having a rough time adjusting to the whole wheat pasta. otherwise core seems to be going pretty good. it sure makes life easy. thanks for the help everyone!

 

dardee

[Paris Madeleine 0]

Le Creuset, the cookware I use, calls their Dutch oven a French oven. I got into the habit of calling it that too. Any large soup pot will do.

[Iris77 10]

bumping...i'm trying this one in a few...

[debradawn 0]

Bump., Made it today. Great to warm you in the winter!

[ChristineP 0]

Bumping up for this week!

[chefbna 10]

putting this to the top....

Paris’ Old World Minestrone Soup

 

3 tbsp chopped garlic

1 cup chopped onion

¾ diced celery

2 cups non-fat chicken broth

1 12-oz can Spicy V-8

1 ½ cups shredded carrots

1 14.5-oz can Hunt’s Diced Tomatoes w/ Onion, Basil & Oregano

½ cup frozen baby peas

1 cup Great Northern beans, rinsed and drained

1 ½ tsp Italian Seasoning

½ tsp red pepper flakes

1/3 cup Ditalini or any small pasta

1 ½ cups finely shredded fresh spinach

 

 

In a large French oven misted with olive oil, sauté onion, celery and garlic over medium heat until fragrant, about 5 minutes. Add in the chicken broth and V-8. Then add the carrots and tomatoes. Cook for about 10 minutes. Then add the peas and beans to the pot and season with the Italian seasoning and red pepper flakes. Allow to cook another 10 minutes at a simmer over medium-low heat. Add in the Ditalini and cook for another 7 minutes – may need to add up to ½ cup water if soup is looking thick. Finally, add the fresh spinach in and allow to cook 3-4 minutes. Take pot off of the stove and allow to cool 5 minutes if serving immediately or at least 30 minutes if storing in individual cups in the freezer.

 

Serves 6-7 full cups @ 1 point per serving

[ChristineP 0]

Bumping up again!

[Tish437 10]

I made the Pasta Fagioli soup recipe a few weeks ago and it was wonderful. Does anyone know how the two compare? This looks really good too.

[itsjustme 0]

to the top

[Tish437 10]

Bumpety bump for winter, yum yum.

[itsjustme 0]

I doubled this and it's in the finishing stages on the stove right now. The taste tests have been superb. I can't wait to have a whole bowl full