Fast and Easy Minestrone Soup

A cold wind has blown in from the Dakotas, the temperature is dropping and, according to the weather forecast, Minnesota will have frost tonight. In my mind this forecast translates into "Make bread or make soup." Today I decided to make soup, but I had just gone to the grocery store and didn't want to go again, so I checked the food on hand.

In the pantry I found a jar of non-fat Marinara sauce. In the refrigerator I found a partial carton of chicken stock. In the freezer I found a bag of Italian vegetables. I combined these basic ingredients, added seasonings and pasta, and within an hour, had a kettle full of fragrant Minestrone soup. It was the perfect comfort food for a dark and chilly day.

You may make this recipe in a slow cooker. Just cook the pasta the day before and store it in the refrigerator. Combine the remaining soup ingredients in your slow cooker and set it on low. When you get home turn the dial to high, add the cooked pasta, and cook for another 25-30 minutes.

The best thing about this recipe is that you are getting lots of veggies and lycopene, a natural antioxidant found in tomatoes. For a smoky flavor you may add some leftover chunks of ham or a 2.8-ounce package of precooked bacon pieces. You may also add a can of drained kidney beans to the soup for extra protein.

FAST AND EASY MINESTRONE SOUP

INGREDIENTS

1 26-ounce jar of non-fat Marinara sauce

1 26-ounce jar of water

1 cup of chicken stock

1 1-pound bag of Italian blend frozen vegetables

1/8 teaspoon of garlic powder (or more if you love garlic)

1 teaspoon Italian seasoning

1 teaspoon sugar or Splenda

Salt and freshly-ground pepper to taste

1/2 cup small pasta: acini de pepe (peppercorns), anellini (little rings), tubetti (little tubes), orzo (rice-shaped pasta), or elbow macaroni

METHOD

Combine all ingredients, with the exception of the pasta, in a large soup kettle. Bring to a boil, turn the heat to low, and simmer for one hour. Add pasta and cook until it is al dente (a little bit hard). Ladle soup into bowls and sprinkle with Parmesan cheese. Makes 8-10 servings.

Copyright 2006 by Harriet Hodgson