Minoo shared three recipes in the South Arm Community Kitchen as usual.
The first recipe is a soup recipe. This Marvelous Minestrone is great with some toasted bread as a light meal. This soup also freezes well for a quick meal any day of week. Freeze extra in small freezer bags in single portion size.
Ingredients
- 2 tablespoons oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 3 cups chicken or vegetable stock or water
- 2 medium carrots, peeled and diced
- 1 red pepper, removed seeds and diced
- 1 green pepper, removed seeds and diced
- 1x19oz (540ml) can of diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried sage or 1 teaspoon fresh sage (can be substituted with oregano)
- 2 small zucchini, diced
- 1x14oz (398ml) can kidney beans (or pinto or navy beans), rinsed and drained
- 1/2 cup small pasta (like macaroni)
- salt and pepper to taste
- 1/4 cup Parmesan cheese, grated
Source: Food Skills for Families; Active Seniors
This recipe uses Italian seasonings as it’s an Italian soup. But do not limit yourself as you can make a curry version with cumin, turmeric or curry powder.
You can also add other vegetables like celery or cabbage.
Adding legumes to the soup as an inexpensive source of protein .
Instructions
 In a large pot, heat the oil over medium heat. Add the onion and saute until lightly brown. Then add the garlic and saute until fragrance. |
 Add the stock or water, carrots, peppers, tomatoes, zucchini, basil and sage.
Bring to a boil. Turn down to a simmer and cook, partially covered, for 15 minutes. |
 Add pasta. |
 Add beans and cook for 10 minutes longer.
Season with salt and pepper to taste. Thin the soup out with water if it seems too thick and adjust seasoning. Sprinkle soup with Parmesan. |