by Pam Reiss, Soup: A Kosher Collection
This is another great take on minestrone—in fact, in our restaurant we called it White Minestrone.
1 small white onion, finely chopped
1 Tbsp | 15 mL olive oil
8–12 cloves garlic (2 Tbsp | 30 mL), crushed
1 small rutabaga (about 1/4 lb | 125 g), peeled and cut into ⅓-inch | 8 mm cubes
10 cups | 2.5 L vegetable stock
1 cup | 250 mL macaroni
1 can (16 oz or 19 oz | 540 mL) white beans, rinsed and drained
1 small zucchini, sliced 1/4 inch | 5 mm thick
1 tsp | 5 mL salt
1/4 tsp | 1 mL black pepper
1 tsp | 5 mL dried basil
2 cups | 500 mL firmly packed spinach leaves (1/4 lb | 125 g), coarsely chopped
1 medium red pepper, roasted, peeled and cut into strips
Sauté the onion in olive oil over medium heat for 3 to 4 minutes.
Add the garlic and continue to sauté, while stirring, for another minute.
Add the rutabaga and stock, cover and bring to a boil. Allow to simmer on low heat for 15 minutes.
Add the macaroni and simmer for another 5 minutes.
Add the beans, zucchini, salt, pepper and basil and simmer for an additional 3 minutes.
Add the spinach and pepper and cook another minute, to warm everything.
Check for seasoning and serve.
Yield: serves 10
159 Calories, 3 g Fat (9.3% calories from fat), 8 g Protein, 26 g Carbohydrate, 4 g Dietary Fiber, 0 mg Cholesterol, 1711 mg Sodium
Recipes: Soups, Bean Soup, Parve, Kosher