Join IU Student Health Center Registered Dietitian Katie Shepherd on a culinary adventure! In this session, you can cook with Katie to make classic minestrone soup.
Ingredients:
1 small or ½ medium to large
onion, chopped
5 cloves garlic, minced
3 Tablespoons olive oil
3 stalks celery, sliced
2 large carrots, diced
2 quarts chicken broth (or
vegetable broth)
14.5 oz can diced tomatoes
14.5 oz can crushed tomatoes
15 oz can cannellini beans
15 oz can kidney beans, rinsed
and drained
1 zucchini, diced, rinsed and
drained
1 yellow squash, diced
1 tsp dried basil
1 tsp salt
1 tsp black pepper
1 cup dry shell pasta
3 handfuls baby spinach
½ oz package of fresh basil,
chopped
Freshly grated Parmesan cheese,
for serving
Directions:
Heat olive oil over
medium heat. Add garlic and sauté for about 1 minute (being careful not to
brown) before adding rest of chopped vegetables. Salt vegetables as
desired.
Cook vegetables for
about 5 minutes before adding broth and tomatoes. Add dried basil. Bring
mixture to a boil and add dried pasta and cook until al dente, 10-12
minutes.
Stir in canned beans and
spinach and stir one minute until spinach is wilted. Topped with chopped
fresh basil and shredded or grated parmesan cheese.
