Protein, vitamins A, C, and K, B vitamins, and folate optimize your baby’s cell, brain, nervous system, bone, and muscle development.
SERVES 8; MAKES ABOUT 8 CUPS
THIS nourishing soup is sure to become a family favorite. For a real treat, garnish it with pesto and grated Parmesan cheese. On the veggie scene, add your favorites that require a long cooking time, such as potatoes, winter squash, or leeks, in Step 1. Add any quick-cooking vegetables, such as broccoli or cauliflower florets, summer squash, corn, peas, and green beans, in Step 2. Need more protein? Add sautéed tofu or diced cooked meat. Gluten-free? Use rice or your favorite grain instead of pasta. Refrigerate leftovers for three days or freeze for up to one month. Slow cooker instructions follow.
3 tablespoons olive oil
1 medium-size onion, diced
2 garlic cloves, crushed
5 carrots, cut lengthwise in half, and sliced, or 2 cups sliced peeled baby carrots
2 teaspoons dried thyme, oregano, basil, or a mixture, or herbes de Provence
1 teaspoon salt, or to taste
5 cups stock (6 cups if not using the V8 juice, or more if needed)
1½ cups V8 or tomato juice
1 (14.5-ounce) can diced tomatoes (do not drain), or 2 cups diced fresh tomatoes
1 (15.5-ounce) can great northern beans, drained and rinsed
1 medium-size zucchini, quartered lengthwise, and sliced
¾ cup ditalini pasta, or other small dried pasta
4 cups baby spinach (1 [6-ounce] bag)
Freshly ground black pepper
Pesto or fresh herbs, for serving (optional)
Grated Parmesan cheese or your favorite cheese, for serving (optional)
• Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots, and thyme and sauté for 3 minutes. Add the salt, stock, and V8 juice, and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
• Add the tomatoes, beans, zucchini, and pasta, lower the heat, and simmer for 15 to 20 minutes, or until the pasta is cooked. Add the baby spinach during the last 10 minutes of cooking.
• Adjust the seasoning, and thin the soup with stock or water, if desired. Serve immediately and pass the pesto and cheese at the table, if desired.
• Reduce the stock by ½ cup. Use only ½ cup of dried pasta.
• Using a skillet instead of a saucepan, or your Instant Pot, sauté the onion as directed in Step 1, then add the garlic, carrots, and thyme and sauté for 3 more minutes.
• Transfer the contents of the skillet to the slow cooker, and add the salt, stock, V8 juice, and diced tomatoes. Cover and cook on HIGH for 6 hours. During the last 30 minutes of cooking, add the beans, pasta, and Swiss chard. (Note: Do not leave the slow cooker unattended while cooking the pasta.) Finish the soup as directed in Step 3.
1 cup pasta bean soup (made with chicken stock): Calories: 235 cals; Protein: 11 g; Carbohydrates: 32 g; Fat: 8 g; Fiber: 5 g; Sodium: 549 mg; Vitamin A: 7,041 IU; Vitamin C: 48 mg; Vitamin K: 82 mcg; Thiamine: 0.3 mg; Riboflavin: 0.3 mg; Folate: 120 mcg; Copper: 0.3 mg; Manganese: 0.5 mg; Selenium: 10 mcg: 2 CARBS