Thursday, April 29, 2010

Minestrone Soup

1 small spaghetti squash
1 onion, chopped
2 carrots, sliced
3/4 cup fresh or frozen green beans, cut into 1-inch pieces
1 stalk celery, chopped
1/4 head of cabbage, chopped
1 medium zucchini, sliced
3 large cloves garlic, minced
1 t chili powder
1 t dried oregano
1 t basil
1 t chives
2 cups canned tomatoes
1/2 cup fresh parsley
1 t Celtic salt
1/4 t pepper
1 can garbanzo beans
1 can Great Northern or black beans

Pierce skin of spaghetti squash in several places and bake in oven until soft, about 45 minutes. Chop the rest of the vegetables while the squash is cooking.

Put vegetables in a soup pot. Cover with water and add spices, tomatoes, parsley, salt, and pepper. Simmer until vegetables are very tender, about an hour. Add the cooked spaghetti squash, canned beans, and 2 T olive oil.

Simmer an additional 15 or 20 minutes, or as much time as you have. This soup is even better if allowed to cool, then reheated. Freezes well.

When using this as a Food Storage recipe, use dehydrated vegetables.

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