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BABY
VEGETABLE MINESTRONE
Ditalini
(tiny thimbles) are just one pasta idea.
Stellini (little stars), orzo, and alphabet
pasta are also fun choices. Whichever you
try, you'll love how this seasonal variation
of the classic Italian soup showcases baby
veggies at their most tender.
2
teaspoons olive oil
1 bulb baby fennel, thinly sliced
1 medium carrot, peeled and finely diced
or chopped
2 large cloves garlic, minced
1/4 teaspoon lemon-pepper seasoning
2 14 1/2-ounce cans reduced-sodium chicken
broth
1/2 cup ditalini or other small pasta
6 ounces baby zucchini, halved lengthwise
(about 1 dozen)
6 ounces baby yellow squash, halved lengthwise
(about 1 dozen)
1/2 cup sliced green onion
1/4 cup fresh basil leaves, thinly sliced
6 ounces dried aged cheese, such as Parmigiano-Reggiano,
Romano, or Padano, cut into six very thin
wedges (optional)
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Heat
oil in a 4-quart saucepan over medium heat. Add
fennel, carrot, garlic, and lemon pepper. Cook
and stir for 3 to 4 minutes or until carrot is
slightly browned. Carefully stir in broth. Bring
to boiling; reduce heat. Cover and simmer for
8 minutes or until vegetables are just tender.
Add
pasta. Simmer, covered, for 5 minutes. Add zucchini
and squash. Return to boil; reduce heat. Simmer,
covered, for 5 minutes more or until pasta is
tender. Stir in green onion and basil.
To
serve, place a wedge of cheese, if desired, in
each of six warmed soup bowls. Add hot soup. Let
cheese soften slightly before serving.
Makes
6 servings.
1
Serving: Calories: 83, Fat: 2g (Saturated: 0g),
Cholesterol: 0mg, Sodium: 410mg, Carbohydrate:
13g, Protein: 4g.
[Lightstyle,
Recipes for Healthful Living, Better
Homes and Gardens Special Interest Publications]
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