Thursday, March 1, 2012

The Soup Is In The Kitchen!

Minestrone Soup
2 -  14.5 oz. cans Diced Tomatoes with Italian Seasoning
       1 -  15.5 oz. can chick peas 
       1 -  can reduced sodium vegetable broth
       1/2 large yellow sweet pepper, chopped
       1 tsp. garlic powder
       1 tsp. dried basil
       black pepper
       1 cup dry rigatoni
       3 cups baby spinach

In a large pot, combine all of the ingredients except spinach.  Bring to a boil.
Reduce heat to medium.  Cook covered for 10 minutes. 
Stir in spinach.  Top with shaved Parmesan cheese if desired.
Makes 4 - 6 servings

After a trip to Atwells Avenue in Providence where we had lunch at Joe Marzilli's
"Old Canteen" Italian Restaurant, I had to come home and try to duplicate their
delicious Minestrone Soup.  The walls are pink, the chairs are pink and the tablecloths
too!  This fabulous restaurant established in 1956 requires RESERVATIONS!
Telephone 401-751-5544 ~ 120 Atwells Avenue ~Sal Marzilli, Owner

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