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Minestrone Soup for Two
Serves 2
1 teaspoon olive oil
1 cup frozen chopped or diced onion
1 pound sliced zucchini (about 2 cups)
1 stalk celery, sliced (about 1 cup)
3/4 cup diced carrots
2 garlic cloves, crushed
2 cups fat-free, low-sodium chicken
broth
1 cup drained, no-salt-added whole
tomatoes
1/4 cup raw Arborio rice
2 cups rinsed and drained canned white
beans
4 cups washed, ready-to-eat spinach
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1/4 cup crumbled feta cheese
Heat oil in a large saucepan on
medium-high heat. Add onion, zucchini,
celery, carrots and garlic. Sauté 2-3
minutes. Add the chicken broth, tomatoes
and rice. Break up the tomatoes with the
edge of a cooking spoon. Bring soup to a
simmer and cook 15 minutes. Add the
beans, spinach and thyme. Cook until the
beans are warm and the spinach wilted,
about 1 minute. Add salt and pepper to
taste. Ladle into bowls and sprinkle
with feta.
April B.
http://www.nancyskitchen.com
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