My Asian Calamari
My Asian Calamari requires around 45 minutes from start to finish. Watching your figure? This
My Favorite Minestrone
Details
- Serving Size: 10
- Weight Watchers: 10 Points
Cuisine
- Mediterranean
- Italian
- European
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 Tbs. Bacon Grease (optional)
- 14 ounces can Diced, Organic Tomatoes with no salt added, Drained
- 15 ounces can Organic White Beans with no salt added, half of them mashed
- 1 large Carrot, small dice
- 2 mediums Celery Stalks with leaves, small diced
- 10 cups Homemade Chicken Stock
- 2 Tbs. Extra Virgin Olive Oil
- Extra Virgin for drizzling
- 1/4 cup packed fresh Basil Leaves, chopped
- 1 small Sprig of fresh Rosemary, leaves removed and chopped
- 2 Cloves Garlic, minced
- 1/2 Head of Green Cabbage, chopped
- 2 teaspoons Kosher Salt
- 1 medium Onion, cut into a small dice
- 4 ounces Orzo (½ cup), uncooked
- 1 Rind of Parmesean Reggiano Cheese, about 2 inches square
- 1/4 cup packed fresh Italian Parsley Leaves, chopped
- Salt & Cracked Black Pepper to taste
- 4 Swiss Chard Leaves, woody stems discarded and chopped
Instructions
Take a large soup pot, heat to medium and add olive oil and bacon drippings
Add all above veggies and herbs, except tomatoes and white beans
Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes
Cover and cook until veggies ar tender, about 10 minutes
Turn up the heat to medium-high and cook for another 3-5 minutes, stirring
Stir in chicken stock, white beans, salt and parmesean rind
Bring to a boil, then simmer partially covered for about 30 minutes
Continue to simmer for 15 minutes
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