What’s for dinner? If you’re looking for a new recipe, try this minestrone soup recipe with Heather Peracchio, one of our Extension educators from the UConn Extension Expanded Food and Nutrition Education Program.
At St. Luke’s food pantry in Bridgeport UConn Extension reaches SNAP recipients with healthy eating tips and recipes. Heather Peracchio made minestrone soup with attendees. Canned vegetables are best for our health when labeled “no salt added,” or if you have regular or reduced sodium rinsing and draining the veggies or beans can help to remove up to 40% of the sodium. Here is the recipe.