Minestrone soup
November, 20th, 2024
Dieitician Tip
Making soup from scratch allows you to control the sodium level.
To make this plant based, use vegetable stock.
Ingredients (Serves 4)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 1 carrot, diced
- 1 garlic clove, minced
- 4 cups fat-free, low-sodium chicken broth
- 2 large tomatoes, seeded and chopped
- 1/2 cup chopped spinach
- 1 can (16 ounces or about 1 1/2 cups) no-salt-added kidney beans, drained
- 1/2 cup uncooked whole-grain small shell pasta
- 1 small zucchini, diced (about 1 cup)
- 2 tablespoons chopped fresh basil
Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots. Saute until softened, about 5 minutes.
Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.
Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately.
