Recipe: Big Mo Minestrone

6-8 serving

1/2 cup extra-virgin olive oil

1 tablespoon butter

2 cloves garlic, minced

1 large onion, diced

2 medium carrots, sliced

2 stalks celery, diced

1 medium potato, diced

1 can (15 ounces) diced tomatoes

1 teaspoon dried oregano

2 teaspoon salt

4 cups chicken broth

1 cup fresh or frozen corn

1 cup fresh green beans, cut into 1 1/2 pieces

1 can (15 ounces) kidney beans, drained and rinsed

Black pepper to taste

½ cup chopped fresh basil (optional)

Parmesan cheese for garnish

1. In a large soup pot over medium heat add olive oil, butter, garlic and onion. Sauté until onion is soft. Add carrots, celery, potato and sauté about 5 minutes more.

2. Add the tomatoes, oregano, salt and chicken broth. Bring heat up enough for the soup to simmer. Cover and cook ½ hours.

3. Add corn, green beans and kidney beans and simmer for about 5 minutes or until green beans are tender. Stir in fresh basil and black pepper to taste. Serve with freshly grated Parmasan cheese on top.

From "Feeding the Young Athlete Sports Nutrition Made Easy for Players and Parents," by Cynthia Lair with Scott Murdoch, Ph.D., RD