SOUP RECIPES: Minestrone . . . Roasted Vegetable Chicken Noodle Soup
1 tablespoon olive oil
1 cup frozen chopped onion, thawed
4 ribs celery, chopped (about 2 cups)
3 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried thyme
6 cups lower-sodium chicken or vegetable broth
1 14-ounce can diced tomatoes
¼ cup ditalini pasta
1 10-ounce box frozen peas and carrots, thawed
2 cups cooked red beans
1 pound zucchini, cut into 1-inch pieces
Grated Parmesan, for garnish
Heat oil in a large soup pot. Add the onion, celery, garlic, basil and thyme, and cook, stirring occasionally, until onion is soft and translucent, 4 to 5 minutes.
Add the broth and tomato and bring to a boil. Stir in the ditalini, reduce heat to simmer and add the peas and carrots and red beans; simmer 20 minutes.
Add zucchini and cook 10 minutes longer. Ladle into bowls and sprinkle with Parmesan.
Note: Serve this soup with crusty garlic bread.
Yield: Serves 10.
Roasted Vegetable Chicken Noodle Soup
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 14.5-ounce) cans fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon pepper
¼ teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles
Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine carrots, onions, potatoes and celery. Drizzle with oil and toss well to coat. Arrange vegetables on prepared pan. Bake 40 minutes or until browned, stirring 2 or 3 times.
Meanwhile, combine water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil and stir in uncooked chicken; reduce heat to simmer and simmer 20 minutes.
Stir in roasted vegetables and simmer 10 minutes. Stir in uncooked noodles and simmer 10 additional minutes, stirring occasionally.
Yield: Serves 8.
Approximate nutritional analysis per 1-cup serving: 170 calories, 21 percent of calories from fat, 5 grams fat (trace saturated), 33 milligrams cholesterol, 16 grams carbohydrates, 25 grams protein, 173 milligrams sodium, 2 grams dietary fiber.