A hearty minestrone packs a delicious (and nutritious) punch on cold winter days | Local ways of life


Two soups for a cold winter day


Serve 4 – 6


Two medium carrots (cut into small cubes)

Two small zucchini (cut into small cubes)

Half a large onion (cut into small cubes)

Six celery sticks (cut into small cubes)

Two garlic cloves (minced)

28 oz canned diced tomatoes

32 ounces, vegetable broth

15 ounces canned Great Northern beans (drained)

15 ounces canned kidney beans (drained)

A tablespoon of Italian seasoning

A tablespoon of dried basil

Half a cup, noodles

A tablespoon of olive oil

Two cups, water (optional)


Preheat the pot with the olive oil, add the garlic, courgettes, carrots, celery and onions. Sauté for about 10 minutes or until the vegetables soften. Add canned diced tomatoes. Seasoned with Italian seasoning and dry basil. Add vegetable broth, noodles, kidneys and Great Northern beans. Let simmer for about 15 minutes. Depending on the thickness of the soup, you can add two more cups of water to the mixture if you prefer a thinner soup.


For 4 people


6 cups lower sodium chicken broth, divided

One eight-ounce boneless, skinless chicken breast

Two cups. the water

One cup carrots (sliced)

Half a cup of celery (purchased)

Two tablespoons of fresh ginger, peeled and cut into thin strips

One ounce, fried rice noodles

Four six-ounce heads of baby bok choy, halved

Lemon wedges for garnish


Add four cups of broth to the pot. Add the chicken. Bring to a boil and simmer for 15 to 20 minutes (or until the chicken is cooked). Remove the chicken from the pan. Using two forks, shred the chicken and set aside. Strain the broth through a fine strainer. Return the strained broth to the saucepan. Add the other two cups of broth, water, carrots, celery and ginger to the pan. Add the noodles, baby bok choy and shredded chicken to the pan. Simmer five more minutes. Serve the soup in bowls and, if desired, garnish with lemon wedges.

Source: Hy-Vee


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