Dill Minestrone Soup (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 cup small pasta shells |
2 tablespoons extra-virgin olive oil, plus more for drizzling |
1 medium onion, finely chopped |
4 ounces canadian bacon, finely chopped |
2 cloves garlic, finely chopped |
1 teaspoon worcestershire sauce |
1/3 cup chopped fresh dill |
8 cups precut mixed vegetables |
4 cups low-sodium chicken broth |
freshly ground pepper |
1/3 cup sour cream |
paprika, for topping |
whole-wheat rolls, for serving (optional) |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a bowl; drizzle lightly with olive oil and set aside.
2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, Canadian bacon, garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes.
3. Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes. Stir in the pasta and the remaining dill; season with salt and pepper.
4. Divide the soup among bowls. Top with the sour cream and sprinkle with paprika. Serve with rolls.
5. Per serving: Calories 403; Fat 15 g (Saturated 5 g); Cholesterol 53 mg; Sodium 1,145 mg; Carbohydrate 47 g; Fiber 9 g; Protein 21 g
6. Photograph by Christopher Testani
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