Minestrone Soup

If you still want meat, turkey meatballs are a great addition. Soy or tofu meatballs anyone?

You can really use any combination of vegetables. I have used sliced Brussel sprouts, broccoli cut small, string beans, leeks. You just put whatever is left in the fridge for this forgiving soup. If you want an over the top version add ½ cup of dried sundried tomatoes.

• 1 Tablespoon olive oil
• 1 large onion, chopped
• 1 red pepper chopped
• 3 carrots, peeled and chopped
• 1 pound Swiss Chard, stems removed, leaves coarsely chopped
• 2 cans (14.5 ounces) diced tomatoes
• 1 ½ teaspoon basil
• ½ teaspoon black pepper
• ½ teaspoon onion salt
• 4 cups low sodium vegetable stock
• 1 cup pasta
• 2 cups precooked chickpeas or red kidney beans

In a large pot, heat the oil over medium heat. Add the onion, red pepper, and carrots. Cook about 7 to 8 minutes until softened. Stir in the Swiss Chard and stir two minutes until the Swiss Chard is wilted. Then add both cans of the tomatoes, 1 ½ teaspoon basil, ½ teaspoon black pepper, ½ teaspoon onion powder. 1 teaspoon oregano. Stir for 2 minutes until everything is blended and slightly reduced.

Pour in the broth and bring to a boil. Reduce the heat to medium low and simmer for about 10 minutes. Give it a swirl for all those great flavors to blend.

Stir in the pasta and beans. Increase the heat to medium-high and bring to another boil. Cover, reduce the heat to medium low and cook, stirring occasionally, until the pasta is tender, about 12 minutes.