Soups

Carl's Chicken Minestrone Soup

39

I try a new soup, and this recipe has become one of our favorites. I change the ingredients as the garden changes, and sometimes make a vegetarian version. The soup makes a wonderful weekend dinner, with fresh bread and a salad of crisp garden greens

12
2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, diced
1 red bell pepper, cored, seeded, diced
3 plum tomatoes, cored and chopped
1 medium zucchini or yellow squash, diced
4 garlic cloves, minced
8 cups chicken broth
15-ounce can garbanzo beans, rinsed and drained
3 cups shredded cooked chicken
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1/2 cup small pasta
1/2 cup green beans, trimmed and cut into 2-inch pieces
1 cup chopped green cabbage
2 cups fresh spinach, stems removed, washed and drained
8 basil leaves, cut into thin strips
3 tablespoons chopped fresh oregano or marjoram
1/2 cup parmesan cheese
Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, until onion is translucent and has a little bit of color on it, about 15 minutes. Add carrots, bell pepper, tomatoes and zucchini and cook about 5 minutes longer, stirring occasionally, until the vegetables are soft and lightly browned. Add garlic and cook 1 minute longer, being careful not to brown garlic. Add broth, chickpeas, chicken, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a low boil over medium heat. Reduce heat to low and simmer, uncovered, for 1 hour. Add pasta, green beans and cabbage; bring the soup back to a low boil over medium heat. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally until pasta is al dente. Stir in the spinach, basil and oregano. Remove soup from heat and season with additional salt and pepper to taste. Serve immediately, topped with fresh parmesan cheese.
Nutritions

Calories
239

Sodium
1253mg
52% DV

Fat
11g
17% DV

Protein
18g
36% DV

Carbs
14g
5% DV

Fiber
4g
18% DV

Crispy Zucchini Bites

7

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

9

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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