Easy And Quick Spring Veggie Minestone Soup |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Spring-vegetable minestrone is a light, veggie-packed version of an Italian classic. It’s great for when the days begin to warm, but the evenings are still chilly. This is my first course for Easter dinner. Read more There is a recipe for semmel on GR. Thought that would be nice and different. Or salted crackers from the King arthur flour site. From chatelaine. Ingredients:
ingredients |
4 baby bok choy or 1/2 of a large bok choy |
3 strips of bacon |
1 onion, chopped |
1 carrot, sliced |
1 pint cherry tomatoes or 28-oz can diced tomatoes, drained |
1 carton chicken broth |
1/4 cup tubetti or tiny farfalle pasta |
19-oz can white kidney beans |
1/4 cup chopped fresh dill |
Directions:
1. Directions
2. Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters.
3. If using large bok choy, thinly slice. It should measure about 4 cups.
4. Thickly slice bacon and place in a large saucepan set over medium.
5. Cook until bacon is crispy, about 3 min.
6. Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp.
7. Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.
8. While pasta is cooking, drain and rinse beans.
9. Stir into soup along with bok choy.
10. Simmer until bok choy starts to wilt, 3 more min. Stir in dill.
11. Ladle into bowls and enjoy with crusty bread or semmel.
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