Minestrone Soup
Makes 8 servings
This vegetable-packed soup is adapted from “Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes” by Maya Angelou.
1⁄4 cup olive oil 3 ribs celery, diced 1 medium onion, diced 2 cups shredded cabbage 2 cloves garlic, minced 1⁄ teaspoon salt 2
1 cup frozen, shelled edamame, thawed
1 can (28 ounces) crushed tomatoes
6 cups low-sodium vegetable broth
1⁄2 teaspoon freshly ground black pepper
1 ⁄2 teaspoon dried basil 1 ⁄2 teaspoon dried oregano 1 cup (dry) elbow macaroni
Grated Parmesan cheese and olive oil for topping
Prep time: 15 minutes. Cook time: 3 hours. Total time: 3 hours, 15 minutes.
Heat olive oil in a Dutch oven or large soup pot. Add celery and onion and sauté 5 minutes. Add cabbage, garlic and salt and sauté 3 minutes more. Add edamame, tomatoes, broth, pepper and herbs. Cook, covered, over medium-low heat 2 hours or until vegetables are very soft.
Remove cover, and increase heat to bring soup to a boil. Add macaroni and cook until tender, about 15 minutes or per package directions. Serve garnished with Parmesan and a drizzle of olive oil, if desired.
Per serving: 184 calories, 21g carbohydrate, 6g protein, 7.5g fat (1g saturated), 409mg sodium, 3.5g fiber.