How To make Michigan Minestrone Soup
4 oz Dried Butter Beans
2 oz Streaky Bacon, chopped
1 tb Olive oil
1 md Onion, peeled and finely
-chopped 1 Clove garlic, peeled and
-crushed 2 Sticks celery, finely
-chopped 1 lg Carrot, peeled and finely
-chopped 1/4 sm Cabbage, shredded
2 oz Pepperoni Salami, sliced
14 oz Canned Chopped Tomatoes
1 tb Tomato Puree
20 fl Chicken Stock
Salt and Pepper Bayleaf, Majoram and Fresh -Rosemary Crusty bread to serve Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread. Source: CHAT Magazine
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Cooking can be cathartic, and during the coronavirus (COVID-19) pandemic, cooking at home can not only give you a healthy meal, but can help the health of your community by flattening the curve. With many restaurants now closed, an expert explains the importance of large scale social distancing and offers an easy recipe with common kitchen ingredients to make at home.
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Minestrone Soup
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DID YOU KNOW?
Minestrone soup’s history begins with using whatever leftover vegetables are on hand. Try adding zucchini, bell pepper, or potatoes!
SERVING SIZE 1 1/2 cups
SERVINGS PER RECIPE 4
FAT 4.5g
CARBS 36g
PROTEIN 9g
INGREDIENTS
1 Tbsp. oil of choice
1/2 onion, diced
1/2 can diced tomatoes
3/4 cup kidney beans, drained
and rinsed
4 cups broth of choice
1 cup dry pasta noodles
1 cup frozen mixed vegetables
Salt and pepper to taste
DIRECTIONS
1. Peel and dice onions. Set aside.
2. Drain and rinse kidney beans. Set aside.
3. Sauté onion and oil in a pan until fragrant.
4. Add diced tomatoes and kidney beans and sauté.
5. Add broth and let it come to a boil.
6. Add noodles and frozen vegetables.
7. Bring to a simmer and cook until noodles are done.
You can find the whole cookbook at:
In 2016, Integrated Services of Kalamazoo (ISK), formerly known as Kalamazoo Community Mental Health and Substance Abuse Services, and Kalamazoo Valley Community College established a partnership to improve health outcomes through an interdisciplinary approach.
Combining nutrition care coordination and culinary medicine, this collaboration seeks to provide innovative services to educate and engage the community.
Your Culinary Journey Part 2, is a resource developed as a part of those services. Dishing up 25 recipes along with valuable culinary and nutrition guides, this cookbook demonstrates that healthy cooking doesn’t have to be difficult, time-consuming, or expensive. We welcome you to explore the recipes on the following pages, and make-at-home cooking part of your regular routine. Studies show that healthy at-home cooking is linked to
improved diet quality, weight loss, and diabetes prevention.
We hope this cookbook serves as an important part of your journey. We wish you good health and healthy plates!
Tuscan White Bean Soup (VEGAN & ONE POT!)
This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Full Recipe:
Tasty Tailgate: Minestrone Soup
Learn how to make Minestrone Soup from Henry Ford Health System.
Flint Cuisine: Minestrone e Ceci
This is the result of a very delicious testshoot we did with the Sony α7s II and mostly Schneider Kreuznach FF Prime Lenses.
Find the recipe under: flint-film.com/cuisine