I wanted soemthing hearty and soupy for supper tonight since I've been down with a sore throat, presumably due to the weather. Since I'm vegetarian for Lent (except when out and allowed to use meat based stocks due to Vicksburg being Vicksburg) and I didn't want to spend very long in front of the stove, my options were fairly limited. I threw together this faux-minestrone to satisfy my craving.
~ 1 1/3 cup whole wheat penne (uncooked)
~ 2 cups chicken stock
~ 1 can fire roasted tomatoes with garlic
~ 2 cups frozen tuscan vegetables (zucchini, cauliflower, carrots, lima beans, red peppers, italian green beans
~ 1 tsp basil
~ parmesan cheese
Cook the penne until al dente according to package. Meanwhile, combine chicken stock, roasted tomatoes (including juices), vegetables, oregano, and salt and pepper to taste in a medium sized pan. Add cooked penne. Bring to a boil and allow to simmer for about 15 minutes to allow flavors to meld. Makes 3 servings. Top each serving with paremsan cheese.
Yummy!! A great, fairly hearty soup that hit the spot. I heart soup. It is one of my favorite things about winter. So much of a favorite that I even make it during the summer! The fire-roasted canned tomatoes really helped to give this soup a good flavor. This is definitely a keeper in terms of a quick soup with 'in the pantry' type goods. I would consider adding some red kidney beans or increasing the pasta to 2 cups next time I make this to make it a little more hearty, but that really isn't necessary.
CrockPot Indonesian Chicken Recipe
20 hours ago