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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: The Best Ever Minestone

The Best Ever Minestone 18 Jan 2007 15:37 #4416

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 You can create your own version of this traditional recipe by adding or changing the ingredients in order to make it vegetarian, as I did yesterday by using a vegetable broth instead of chicken broth. Or you can add a very small amount chicken or fish for a little more protein if you're not a vegetarian.  I add whatever fresh or frozen vegetables I have on hand just to use them up.

The following recipe happens to be gluten-free, but I first published this recipe using the sausage style Morning Star Farms soy crumbles which contains gluten.  

Best Ever Minestrone (GF)
1 tablespoons olive oil
1 tablespoon minced garlic or two cloves fresh pressed garlic
1 onion, chopped
2 large carrots or 1 cup chopped baby carrots, diced and 1 stalk celery diced

1 heaping tablespoon fennel seeds
1 (29 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can kidney beans, drained
1 cup frozen green beans
1 cup fresh spinach
1/2 med zucchini, sliced and 1/2 summer squash sliced

1/2 cup uncooked GF pasta (I used Tinkyada Brown rice Penne) 
1/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch Italian seasoning
1 bay leaf
4 cups low sodium no MSG/GF chicken broth
1 cup V-8 vegetable juice (The spicy hot V-8 is very good also)
1 tsp Tabasco pepper sauce -optional


1. In a large 4 to 5 quart pot, heat olive oil over medium heat. Mix in pressed garlic, onion and carrots, celery. Saute the vegetables until just tender; approximately 5 minutes.
2. Add tomatoes with juice, and broth to the pot. Fill the stewed tomatoes can  with water, and add the water to the pot. Add GF pasta when the soup starts to simmer and cook for 15 minutes on med-high. When pasta is half-way cooked, mix in (all fresh and frozen vegetables) green beans, zucchini and squash, and the beans. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, V-8, and Tabasco pepper sauce into the soup; stir well. Bring the soup to a boil, reduce heat to simmer. Cover, and let simmer 30 minutes, add spinach and a sprig of fresh basil after 25 minutes, simmer another 5 min. Yields approximately 10 servings
Serving size 1 cup


Calories 110, fat 2.9g, protein 10g, sodium 550mg, carbohydrates 40g, fiber 10g, calcium 120mg   

The Best Ever Minestone 23 Sep 2010 17:33 #4417

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bump..in the mood today to make this

The Best Ever Minestone 22 Sep 2011 15:19 #4418

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It's that time of year again.
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