Jumpstart Dinner Recipe #7: Minestrone

MINESTRONE
(adapted from Jennifer Raymond, The Peaceful Palate)

Ingredients:

1 onion, chopped

2 garlic cloves, minced

1 28-oz can of crushed tomatoes

6  cups water

2 carrots, diced

1 stalk celery, sliced

½ head green or red cabbage, chopped (can substitute kale or other greens)

12 or more green beans, trimmed and sliced (optional)

1 can red or white beans, or equivalent cooked

½ tsp each basil, oregano, and salt

¼ tsp each salt and pepper

2 medium potatoes, scrubbed or peeled, and diced

½ cup ditalini or other small pasta

Directions:

For this recipe, there is no need to separately sauté the onion and garlic. Simply add everything to the pot. For the beans, you can either use canned beans or cook from scratch. f you are making the dish well before dinner, add the diced potatoes close to the time of serving, about 20-30 minutes before; otherwise, if the potatoes cook too long, they will get mushy. For the same reason, add the pasta very late, about 10 minutes before serving. Serve hot.

Good served with a sprinkle of nutritional yeast and garlic or onion powder.