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SUMMER SALAD CELEBRATION

<center><b>SUMMER SALAD CELEBRATION</center></b>

Red Gold Summer Salad Celebration!

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Cheesy Minestrone Soup Home Cook / Intermediate
Submitted By: Giovanna Kranenberg

This recipe won the first contest we offered through our Tomato Country Newsletter. Become a member of the Tomato Country Almanac Club so you can enter your recipe in the next contest.


Recipe Overview:

Servings: 10
Preparation Time: 15 minutes
Cook Time: 45 minutes

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 large zucchini, cubed
2 cups shredded cabbage
2 (15 ounce) cans navy beans, drained & rinsed
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes
or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil
2 small potatoes, peeled and diced
8 cups chicken stock
Salt and black pepper to taste
1 teaspoon dried parsley
1 cup shredded Italian blend cheese
2 cups favorite pasta, cooked & drained

Directions:

  • Heat the oil in a soup kettle. Add onion and cook until softened, 2 to 3 minutes. Add carrot, celery, cabbage, zucchini and garlic, cook 2 to 3 minutes. Add beans, RED GOLD® PETITE DICED TOMATOES, potatoes, chicken stock, salt, black pepper and parsley.
  • Bring to a boil and reduce heat to medium and simmer for 45 minutes. Take off heat and stir in cheese until well blended with soup. Add cooked pasta and stir. Cover and let sit for 5 to 10 minutes so pasta absorbs some of the soup. Serve with crusty Italian bread.

Nutritional facts per serving:

Calories 230
Fat 7.00g
Trans Fat 0.00g
Cholesterol 5.00mg
Sodium 760.00mg
Carbohydrate 30.00g
 Fiber 5.00g
Protein 11.00g
Vitamin A 50%
Vitamin C 30%
Calcium 10%
Iron 10%

Special Diets:

Low Fat
Vegetarian