Cooking with Kids Recipes
Pantry Presto Soup
Cooking Time: 30 minutes or less
Makes: 10 servings
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Perfect for cold winter days.
ingredients
|
| 1 | onion, chopped |
| 1cup |
(250 mL)
rinsed and drained canned beans such as Romano or white kidney |
| 2cups |
(500 mL)
packed baby spinach |
| 2tbsp |
(30 mL)
extra-virgin olive oil |
| 6cups |
(1.5 L)
chicken stock |
| 14oz |
(398 mL)
can of cherry or plum tomatoes |
| 4cups |
(1 L)
frozen lean meatballs, about 1 lb (500 g) |
| ½cup |
(125 mL)
whole wheat macaroni |
| 1tbsp |
(15 mL)
basil pesto |
| salt and pepper |
| grated Parmesan cheese |
directions
| 1. | Chop the onion, rinse and drain the beans, and wash the baby spinach. Heat the oil in a large pot over medium heat. Add the onions and cook for 5 minutes. |
| 2. | Add the stock and tomatoes. Bring to a boil. |
| 3. | Add the meatballs, beans, macaroni and pesto. Bring back to a boil, then reduce to simmer, cooking 8 minutes or until macaroni is al dente and the meatballs cooked through. |
| 4. | Season with salt and pepper. Serve in bowls, adding spinach as desired. Garnish with Parmesan cheese and enjoy. |
First published in Today's Parent's 02/2008 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can scoop ice cream into dessert bowls for an after-dinner treat.
