Bone broth is a nutritious product made by simmering poultry or beef bones for several hours, either in a slow cooker or on a conventional stovetop burner. Because so much of the nutrient in the bones and meat leeches out into the cooking liquid, bone broth contains significantly more protein than regular soup broth.
For those of us who do not have a lot of time to cook, many markets now offer both chicken and beef bone broth. I decided to try out a recipe using Trader Joe’s Chicken Bone broth, along with other prepared foods that can be stored indefinitely and used as needed. I should note that the Trader Joe’s bone broth contains 10 grams of protein per one cup serving.
This meal takes about 30 minutes to prep and cook.
MINESTRONE SOUP (4-6 servings)
- 2 tablespoons olive oil
- 1/2 of a sweet Vidalia onion, chopped
- 1 tablespoon jarred minced garlic
- 1 teaspoon powdered oregano
- 1 15 oz. can diced tomatoes
- 1 pint carton of Trader Joe’s Organic Chicken Bone Broth
- 1 15 oz. can drained cannelli beans
- 1 1/2 cups frozen Italian-style vegetables (I used the Signature brand Tuscan vegetables, found at Albertson’s)
- 1 tablespoon dried celery flakes
- 1 teaspoon Lawry’s seasoned salt
- Heat the olive oil in a medium saucepan.
- Add the onions and saute for 4 minutes.
- Add the garlic and oregano and saute for 1 minute more.
- Add the tomatoes and simmer for one minute.
- Add the rest of the ingredients. Bring to a simmer, cover, and cook for 20 minutes.
Delicious with crispy French bread.