What? Recipe Friday? What’s going on here? Well….I’ve had a rough and busy week…away from the computer. And after thinking it through, I thought Friday might really be the better day for a recipe anyway. Sorry for the confusion; I know you were all so looking forward to what recipe I was posting this week (at least in MY dreams).
With life being so hectic for me recently, as I’m sure it is for many of you on a regular basis, I thought I would put something together that didn’t require chopping, dicing, or much prep work at all. This recipe comes together with canned, frozen, and grocery prepared items. It’s quick and easy, warm on a cold night, healthy, and very comforting. Please note: it’s not salt-free, because I can only find a low-sodium variety of veggie broth. If you have unsalted veggie broth (homemade!), please feel free to substitute that.
(Vegan, Nutritarian, Low-Sodium, Sugar Free, Can be Gluten-Free)
Serves 2 – 4 (Depending on serving size)
1/2 cup chopped green onion or onion of your choice(already chopped from the grocery!)
2 Tablespoons dry Sherry (use real Sherry; cooking sherry contains salt) or other wine or water
2 Tablespoons Italian seasoning (or seasoning of your choice)
16 oz low sodium veggie broth
1 can salt-free pinto beans, rinsed and drained (other beans will work well, too)
1 can diced salt-free tomatoes
1/2 12 oz bag frozen mixed vegetables
1/4 cup whole wheat elbow macaroni or other pasta (for gluten free, use a gluten free pasta, cooked quinoa or brown rice, or just leave out)
Saute onion and herbs in sherry. Add broth, beans and tomatoes. When this mixture comes to a boil, add the frozen veggies. Return to boil and add pasta. Cook 6 mins (or recommended cooking time of pasta). Remove from heat and serve. I like to add a little more sherry to my bowl.
I had eaten most of the minestrone before I remembered to take a photo. Told you it was good!
NOTE: Using a little wine (and my favorite is the dry sherry) to saute the onions, etc., adds an extra flavor dimension. It’s really a good substitute for the flavor imparted by cooking with oil and the alcohol cooks away. Sauteing with vegetable broth or water works fine if you don’t want to use the wine.