The weather in San Francisco has been abnormally cold this week and all I can think about is a piping hot bowl of comforting soup. There's no better way to start the weekend — or warm the soul — than with a familiar soup chock-full of vegetables and pasta.
This minestrone recipe combines broccoli rabe with green beans, cannellini beans, and zucchini. It's a really versatile technique, however, and any vegetables you have on hand will do. To make it vegetarian-friendly, simply use vegetable broth instead of chicken broth.
Interested in the recipe? Read more. From Woman's Day Ingredients 2 Tbsp olive oil, preferably extra-virgin Directions Serves 4.
1 1⁄2 cups chopped onion
1 Tbsp minced garlic
4 cups plus 1⁄4 cup water
1 can (14 1⁄2 oz) reduced-sodium fat-free chicken broth (13⁄4 cups)
1 cup small whole-wheat pasta (such as elbow macaroni)
1 medium carrot, cut in 4 pieces lengthwise, then in 1⁄4-in.-thick slices
1 can (15 oz) no-salt-added cannellini beans, drained and rinsed
8 oz broccoli rabe, cut bite-size, or 4 cups broccoli florets
1 medium zucchini, cut in half lengthwise, then in 1⁄2-in.-thick slices
4 oz green beans, cut in 1-in. pieces (1 cup)
1 cup packed parsley leaves
2 Tbsp grated Parmesan
1 lb plum ( Roma) tomatoes, chopped in 1⁄2-in. pieces (2 1⁄2 cups)
From Woman's Day
2 Tbsp olive oil, preferably extra-virgin