Soup for Lunch
CHUNKY VEGETARIAN MINESTRONE
For 2-3 Servings:
¾ C Organic Whole-Wheat Elbows (I used Delallo, as it stays al dente instead of falling apart like most wheat pasta)
1 Small russet potato cut into 3/8” cubes
¼ Vidalia Onion, cut into small strips
¼ C – 1/2C zucchini chopped into small chunks
1 small tomato chopped into small chunks
1-1/2 C Organic Vegetable stock (from a box)
Olive Oil (1 Tbsp)
Seasonings:
Salt
Pepper
Garlic powder
Fresh Thyme
Shredded Parmesan
Boil water for pasta, then cook pasta about 5 minutes then drain. Meanwhile, sauté onions in olive oil in medium saucepan. Cook for 3 minutes, add potatoes. Cook for another 5 minutes, stirring. Add zucchini and sprinkle with salt pepper and garlic powder. Sauté for another 5 minutes. Add tomatoes, stock and thyme. Bring to a boil then simmer about 5 minutes. Season with salt, pepper and garlic to taste. Add pasta right before serving. Stir together. Serve with shredded parmesan, cracked pepper.
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