CHER'S MINESTRONE SOUP
SHERRY BLACKMAN
YUMMY, LOW CAL SOUP FROM CHER (AS IN SONNY AND CHER!)
ingredients
- 1/2 CUP SLICED CARROT
- 1/2 CUP SLICED CELERY
- 1/2 CUP CHOPPED ONION
- 1 14 1/2 OZ. CAN CHICKEN BROTH, DEFATTED
- 1 1/2 CUPS WATER
- 1 TEASPOON DRIED PARSLEY
- 1 TEASPOON SOY SAUCE
- 1 TEASPOON PEPPER
- 3/4 TEASPOON GARLIC POWDER
- 1 28OZ. CAN ITALIAN PLUM TOMATOES,
- DRAINED AND CHOPPED
- 1 8OZ. CAN LOW-SODIUM TOMATO SAUCE
- 1 16OZ. CAN RED KIDNEY BEANS, DRAINED
- 1/2 CUP DITALINI PASTA
- GRATED PARMESAN CHEESE
directions
- 1
1. PLACE THE FIRST 11 INGREDIENTS IN A LARGE SAUCEPAN. BRING TO A BOIL. REDUCE HEAT TO MEDIUM AND COOK FOR 10 TO 15 MINUTES OR UNTIL CARAROTS AND CELERY ARE TENDER.
- 2
2. ADD KIDNEY BEANS AND DITALINI. COOK FOR 10 TO 15 MINUTES MORE OR UNTIL DITALINI IS AL DENTE.
- 3
3. SERVE WITH A SPRINKLE (NO MORE THAN 1 TEASPOON) OF PARMESAN CHEESE OR TOP OF THE SOUP IF DESIRED.
notes
DOUBLE OR TRIPLE RECIPE TO MAKE ENOUGH FOR A LARGE FAMILY! EACH SERVING SIZE IS ABOUT 1 3/4 CUPS.
Source: CHER'S BOOK
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