Seafood Minestrone

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2 cloves garlic, minced

1 Tablespoon olive oil

2 leeks, halved lenghtwise and sliced ½ inch thick

2 14 oz. cans reduced sodium chicken broth

2 cups water

1 15 oz. can navy beans, rinsed and drained

1 teaspoon dried tyme, crushed

4 oz. dried linguini or fettuccini, broken

1 lb. Peeled and deveined shrimp or scallops

4 medium Roma tomatoes, chopped

1 cup fresh spinach, or arugula

fresh ground black pepper

 

In a 4 quart dutch oven, cook garlic in oil for about 15 seconds. Add Leeks. Cook and stir until tender – just a few minutes.

Add broth, water, beans, and thyme.

Bring to boiling.

Add pasta.

Simmer uncovered for 10-12 minutes, or until pasta is just tender. Stir occasionally.

Stir in seafood.

Simmer 2 more minutes, or until seafood is just opaque.

Add tomatoes and spinach.

Heat through, about 1 minute. Do not over cook.

Season to taste with fresh ground black pepper.

Serve.

Makes 4 servings.

 

 

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