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Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more ...
Heat the oil in a 6-quart sauce pot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp. Stir the broth and tomatoes in the sauce pot and heat to a boil.
Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper. 3. In a bowl, toss the arugula and parsley with the lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper. Serve the soup in bowls; top with the salad.
This easy soup recipe is made with just three ingredients—perfect for a quick and healthy lunch. Plus, this soup has over 20% of the Daily Value of vitamins A and C, two nutrients that are ...
Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, stove-top clambake, nut balls and more.
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1. Heat a soup pot with 1/4 cup olive oil. Add the onion, celery, carrots and cook for 15 minutes or until tender. 2. Then add garlic, rosemary, bay leaf and salt and cook for 5 minutes.
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related to: best healthy minestrone soup recipe easy from scratch martha stewart