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01-04-2008, 06:52 PM
1 T olive oil
1 onion, diced
2 zucchini, diced
2 carrots, diced
2 cans Hunts diced tomatoes w/Balsamic Vinegar, Basil & Olive Oil (do not substitue)
2 c chicken broth (or veggie broth if you want to keep it completely vegetarian)
1 can Navy Beans (or Great Northern -- any small white bean) I use unsalted
bay leaf
garlic clove (pressed if you like garlic, cut in half if you want to temper the garlic taste
pepper to taste
1. Saute onions in oil, add everything else. I've done this in the crockpot if I am not home to deal with it. Or I do it in the pressure cooker if I'm home (10 minutes). Or you could simmer it for a while on the stove.
2. Puree some of it (so it's thickened by the pureed veggies). I like it just a tad chunky.
This is a staple for friends-over-for-dinner-last-minute. Teamed with salad & risotto or homemade thin crust pizza and you're ready to go!
1 onion, diced
2 zucchini, diced
2 carrots, diced
2 cans Hunts diced tomatoes w/Balsamic Vinegar, Basil & Olive Oil (do not substitue)
2 c chicken broth (or veggie broth if you want to keep it completely vegetarian)
1 can Navy Beans (or Great Northern -- any small white bean) I use unsalted
bay leaf
garlic clove (pressed if you like garlic, cut in half if you want to temper the garlic taste
pepper to taste
1. Saute onions in oil, add everything else. I've done this in the crockpot if I am not home to deal with it. Or I do it in the pressure cooker if I'm home (10 minutes). Or you could simmer it for a while on the stove.
2. Puree some of it (so it's thickened by the pureed veggies). I like it just a tad chunky.
This is a staple for friends-over-for-dinner-last-minute. Teamed with salad & risotto or homemade thin crust pizza and you're ready to go!