Last week my friend Elena asked if I could watch her kids for a little while in return for her bringing over dinner. That was not a hard decision! She was taking food to a family with a new baby and had made them Minestrone, so she made extra for us. It was delicious, healthy, and Ainsley-safe, so I had to have the recipe. I made some of the sweet cornbread from the Kid-Pleasing cookbook (see sidebar) to go with it - that cornbread is soooo good, by the way.
1/4 C safe margarine or olive oil 1/2 C carrots, sliced 1/2 C celery, sliced 1/2 onion, diced 1/2 pkg frozen peas 1/2 Tbsp parsley 1/2 tsp basil 1 1/2- 2 cans chicken broth 1 can (28 oz) tomatoes 1/2 C shredded cabbage 1 medium zucchini, sliced 1 can kidney beans 1/4 C spaghetti, broken in pieces 1 tsp salt and pepper
One hour before serving: In a large pot over medium heat, in margarine or oil, cook peas, carrots, celery, and onion for 10 minutes. Stir in remaining vegetables, broth, and spices and cook for 30-45 minutes or until all vegetables are tender. Add broken spaghetti and cook until tender.