Hooker in the Kitchen: The Poor Student’s Minestrone

Hooker in the Kitchen: The Poor Student’s Minestrone

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Cody Finney / The Arbiter

As college students, we are all busy. Managing our hectic class, work and social schedules can be stressful enough. Add in thoughts of the dreaded freshman 15, and things go haywire. 

Aside from worries of weight gain, food is our number one source of health-boosting goodness, food for the brain and the body.  

“Hooker in the Kitchen” is designed to help you make healthy choices, leading you away from the many tempting fast food options and instead offering up fast, easy and budget-friendly weekly recipes. 

Cool evenings, gray skies, a huge pot of soup bubbling on the stove.

Soup is easy, healthy and cheap; hack up some vegetables, toss them in a pot of boiling liquid and wait a little bit.

Keep some Tupperware around to house leftovers and you’re saving even more money. This particular soup is vegetarian, gluten-free, and packed full of nutrient-dense vegetables. Feel free to add additional vegetables, it’s difficult to go wrong.

This can also be made in a CrockPot, to save monitored cooking time.

 

What you’ll need:

 

4 cups low-sodium chicken or vegetable broth

1 small white onion, minced

3 large carrots, chopped

3 small red potatoes, diced

1 zucchini, sliced

2 tablespoons of minced garlic

4 medium tomatoes, diced

2 cups white beans (if using canned, be sure to drain them)

3 tablespoons balsamic vinegar (optional)

2 tablespoons Italian seasonings

Fresh basil and oregano, chopped (optional)

 

What to do:

 

1. Cut up onion, carrots and potatoes. In a large pot, saute in olive oil until the onions are golden-brown.

2. Add the garlic, and saute for another minute. Add tomatoes.

3. Add the broth, balsamic, zucchini, seasonings and beans. Bring to a low boil, cover and turn burner to low.

4. Let simmer for until the potatoes and carrots are tender—usually about 45 minutes.

Yields 4 servings.