GOOD EATS
Full of beans
High in fiber and loaded with protein, the ‘musical fruit’ is among the most versatile — and delicious — foods in the world. RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
SOOTHING MINESTRONE SOUP Prep: 10 minutes | Cook: 50 minutes | Servings: 6 2 tablespoons olive oil 1½ teaspoons dried oregano 1 small white onion, diced small ½ teaspoon dried basil 3 stalks celery, diced small ½ teaspoon dried thyme 1 large carrot, diced small 1½ teaspoons salt 4 cloves garlic, minced ½ teaspoon black pepper 3 cups vegetable broth 4 cups hot water 2 15-ounce cans red kidney ¾ cup dry small shell pasta beans, drained and rinsed 1 14.5-ounce can Italian green 2 15-ounce cans great northern beans, drained beans, drained and rinsed 1 small zucchini, diced 1 14.5-ounce can petite 4 cups chopped diced tomatoes fresh spinach 2 tablespoons dried parsley Heat oil over medium heat in a large stockpot. Sauté onion for 5 minutes. Add celery, carrots, and garlic, cooking until soft, about another 5 minutes. Slowly stir in vegetable broth, kidney beans, great northern beans, tomatoes in juice, and spices. Bring to a boil, then reduce to a simmer and cover with lid for 20 minutes, stirring occasionally. Add hot water, dry pasta, green beans, zucchini, and spinach. Cover and cook another 15 to 20 minutes, stirring once or twice. Per serving: 1,101 calories, 9 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 1,042 milligrams sodium, 194 grams total carbohydrates, 55 grams fiber, 69 grams protein.
MARCH 2022 • OHIO COOPERATIVE LIVING 15
