Engagement Soup

According to an email I received recently, my Minestrone Soup just might be the next “Engagement Chicken.” Read on:

Hi Ellie,

Have you ever heard of the Barefoot Contessa’s Engagement Chicken?Basically over at Glamour magazine women started making this chicken roast for their boyfriends and shortly after they would get engaged! How wonderful. I wanted to let you know that your Minestrone Souprecipe in this month’s food network magazine has become my ‘engagement chicken’. I enjoyed preparing this soup on a weeknight with my then boyfriend and just before I sat down to eat it he proposed!

Cathy Chappell

Best wishes to Cathy! That’s great news. You all must try this soup. You may or may not you wind up with a fiancé, but you will certainly get a delicious, heartwarming meal out of it!

Minestrone Soup
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 ribs celery, diced (1/2 cup)
1 large carrot, peeled and diced
1/3 pound green beans, trimmed and cut into ½ inch pieces (1 ½ cups)
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
one 28-ounce can no-salt-added diced tomatoes, with juice
one 14-ounce can crushed tomatoes
6 cups (48 ounces) low-sodium chicken broth
one 15-ounce can kidney beans, preferably low-sodium, drained and rinsed
1/2 cup elbow pasta
1/3 cup finely grated Parmesan cheese
2 tablespoons fresh chopped basil leaves

Heat the oil in a large soup pot over a medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 30 seconds more. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Add the green beans, oregano, basil, ¾ teaspoon salt and pepper and cook for 3 minutes more. Add the tomatoes and broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the beans and pasta, and cook for 10-15 minutes more, until the pasta and vegetables are tender. Season with additional salt to taste. Serve garnished with cheese and fresh basil.

Makes 6 servings
Serving size: 2 cups soup, 1 tablespoon cheese and 1 teaspoon parsley

Per Serving:
Calories 260; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 4.35 g, Poly Fat .99 g) ; Protein 15 g; Carb 37 g; Fiber 10 g; Cholesterol 5 mg; Sodium 560 mg

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