Minestrone

I is about to Snaw and I love soup when it is cold out.  this week I have been researching healthy recipes that use rutabagas and found this one.  It was quick to make and tasted good, so good I think Joey has eaten more than half the pot in 2 days.

Ingredients

1 spray(s) cooking spray
1 large onion(s), chopped
2 medium stalk(s) celery, chopped
1 1/2 medium carrot(s), chopped
8 oz rutabagas, chopped (thank god for my ww kitchen scale, that was about 1/4 of my rutagagas)
2 cube(s) vegetable bouillon cube, dissolved in 3 1/2 cups hot water (i used low sodium vegetable broth)
14 oz canned tomatoes, chopped
2 tsp dried oregano, or a combination of dried Italian herbs
1 oz uncooked whole-wheat pasta, shells or other small shape
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp parsley, fresh, chopped (for garnish)
Instructions

Coat a large saucepan with cooking spray and heat over medium-high heat. Add onion, celery, carrots and rutabaga; cook for about 3 minutes.

Pour in prepared vegetable stock; add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer over a very low heat for about 15 minutes.

Add pasta to saucepan. Cook until pasta is tender, about 10 minutes more. Taste soup and season to taste as necessary. Ladle into individual serving bowls and sprinkle with parsley.

Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.

makes 6 servings - 1 point each.

I frooze half in individual servings, I now have 8 different soups in my freezer to use in the snow storm and turkey broth.  I hope my Strolelrfit moms will enjoy this one too.