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RECIPE: Quick Micro Minestrone Soup
Clearly Caring Magazine-Parish Edition, 3rd Quarter 2010, Vol. 30, No. 3Just as CLR offers “food for the soul” in bite-sized insights about Christian living, we also offer “food for the body” with recipe favorites.
3 slices bacon, cut up
1 med. onion, chopped (½ cup)
1 clove garlic, minced
¼ cup sliced carrots
¼ cup chopped celery
½ of 15.5 oz. jar spaghetti sauce
1 (8 oz.) can red kidney beans
¼ cup small shell pasta
1½ tsp. instant beef bouillon granules
¼ tsp. pepper
¼ cup chopped zucchini
Snipped parsley
Grated parmesan cheese
In 2-quart non-metal casserole, cook bacon, covered at 100% power (HIGH) for 2½ minutes or until almost crisp, stirring once. Add onion and garlic. Cook, covered, for 2 minutes or until onion is tender. Drain; set aside. In same casserole, combine carrots, celery and 1 tablespoon water. Cook, covered, for 2-3 minutes, until veggies are tender. Stir in 3 cups water, the bacon-onion mixture, spaghetti sauce, beans, pasta, granules and pepper. Cook, covered, for 10 minutes, stirring once.
Add zucchini. Cook. Covered, for 5-8 minutes more or till pasta is tender. Ladle into soup bowls. Sprinkle each serving with parsley and Parmesan cheese. Makes 3-4 servings.
NOTE: This soup can also be made on the stovetop with the cooking times adjusted accordingly.
Article Shortcut: http://www.christianliferesources.com?8983
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