Name: Minestrone Soup
Yield: 12
Ingredients: 2 Tbsp canola oil (30 mL); 1 medium onion, diced (1 ); 2 cloves garlic, minced (2 ); 2 medium carrots, diced (2 ); 2 medium stalk celery, diced (2 ); 2 cups medium diced cabbage (500 mL); 2 tsp dried oregano (10 mL); 2 tsp dried basil (10 mL); 1/2 tsp black pepper (2 mL); 1 can 19oz/540 mL navy beans, drained and rinsed (1 can); 8 cups sodium reduced chicken stock (2 L); 1 can tomato paste (156 mL); 1/2 cup whole wheat mini alphabet pasta (125 mL); 2 Tbsp freshly chopped parsley (30 mL)

- 2 Tbsp canola oil (30 mL)
- 1 medium onion, diced (1 )
- 2 cloves garlic, minced (2 )
- 2 medium carrots, diced (2 )
- 2 medium stalk celery, diced (2 )
- 2 cups medium diced cabbage (500 mL)
- 2 tsp dried oregano (10 mL)
- 2 tsp dried basil (10 mL)
- 1/2 tsp black pepper (2 mL)
- 1 can 19oz/540 mL navy beans, drained and rinsed (1 can)
- 8 cups sodium reduced chicken stock (2 L)
- 1 can tomato paste (156 mL)
- 1/2 cup whole wheat mini alphabet pasta (125 mL)
- 2 Tbsp freshly chopped parsley (30 mL)
1. In a large saucepan, warm canola oil over medium high heat. Add onion and garlic and sauté until softened. Add carrots, celery and cabbage and sauté for 10 minutes, until vegetables have softened. Stir in oregano, basil and pepper. Add beans and chicken stock. Bring to a boil. Reduce heat and add tomato paste. Stir to blend ingredients. Simmer for 20 minutes. Add pasta and continue to cook for 5 minutes or until pasta is cooked. Garnish with parsley and serve hot. Soup may be frozen for future use.