- Tips To Help You Cooking Cc orner Soup’s On | (NAPSA)—Nothing’s more soothing on a blustery, cold day than a steaming bowl of your favorite soup. Whetheryou're heating it up from a can or carefully tending a batch from scratch, fragrant hot soup is the perfect comfort solution to warm you from theinside out. Simmering up a batch of homemade soup? Here are somehelpful tips: Recipe and photo courtesy of Mealtime.org several days—most soups taste A big bowl of hearty soup can help you feel warmerall over. Cook up enough to enjoy over better after the flavors have had time to meld. Use leftovers to make soup— it’s an economical way to stretch the grocery budget. Instead of tossing bones from a roast, wrap them securely in Press’n Seal Freezer Wrap and freeze to use later. The wrap, which is textured to seal, helps seal out freezer air and seal in freshness. The tight seal prevents air from reaching your food and protects against freezer burn. Later, when you have time, simmer the bones in water to makea broth. e Steer away from alwaysfollowing the recipe. Unlike baking where too much of something can lead to a failure, soups are much more forgiving. Simply start with canned broth or stock, add your favorite vegetables, noodles or rice and seasonings, and simmer. Cool down homemade soup fast by dividing into durable, double-sealing, disposable containers, like Gladware. Take soup to lunch for a no-fuss brown bag lunch. Ladle and divide soup into Gladware Soup & Salad containers and freeze. When ready for lunch, remove container from the refrig- erator or freezer, microwave and enjoy. Looking for a flavorable soup? This easy minestrone makes a tasty and nutritious main dish, with about one cup of vegetables in just one serving. For easy food storage solutions, visit www.Glad.com. For convenient and nutritious recipes and information featuring canned food, visit www.Mealtime.org. Spill the Beans Minestrone 1 tablespoonolive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 2 cans (14% ounces each) reduced-sodium chicken or vegetable broth 1 can (15% ounces) reducedsodium garbanzo beans, rinsed and drained 1 can (15% ounces) reducedsodium red kidney beans, rinsed and drained 1 can (14% ounces) Italianstyle stewed tomatoes 2 cups choppedkale or Swiss chard (optional) % cup uncooked small shellshaped pasta 14 teaspoonItalian seasoning 14 teaspoon crushed red pepper Grated Parmesan cheese (optional) In medium saucepan, heat oil over medium-high heat until hot. Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent. Add broth, beans, tomatoes, kale (if desired), pasta and seasonings; bring to a boil. Reduce heat; cover and simmer10 to 12 minutes or until pasta is tender. Serve with Parmesancheese,if desired. Makes6 servings. Per Serving: Calories 203; Total Fat 4g; Cholesterol Omg; Sodium 745mg; Total Carbohydrate 37g; Dietary Fiber 8g; Protein 11g.
