(WJBK) - The Coalition On Temporary Shelter's 17th Annual Soup City is Thursday, January 21. The evening will be full of Heartwarming Soups from area restaurants and helps raise funds for COTS. FOX 2's Jason Carr and Taryn Asher will be your hosts, and the evening also includes live entertainment from The Jerry Ross Band and Les Williams. The event is at The Historic GEM & Century Theatres in Detroit and starts at 5:30 p.m.
VIDEO: Aisha Morrell from COTS joins us to tell us more about the event, and Whole Foods Chef Robert Turner prepares a hearty Minestrone soup. You can find his recipe below.
Tickets for Soup City are $50 and can be purchased at the door or online at www.cotsdetroit.org.
WHOLE FOODS MARKET'S HEARTY MINESTRONE SOUP
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups low-sodium vegetable broth
1 cup thinly sliced Savoy cabbage
1/4 cup tomato paste
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
2 large stalks of celery, sliced
2 medium carrots, peeled and chopped
1 dried bay leaf
1 (28-ounce) can chopped tomatoes, with their liquid
1 cup cooked chickpeas, drained
1 cup dried fusilli pasta
1 (15-ounce) can cannellini or white beans, drained
Salt and pepper, to taste
3/4 cup grated parmesan cheese
In a large stockpot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender. Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
Ladle soup into bowls and serve with cheese sprinkled over the top.
Per Serving: Serving size: , 280 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 830mg sodium, 41g carbohydrates, (8g dietary fiber, 8g sugar), 12g protein.