A healthy and hearty soup that is sure to become a family favorite
Yield: SERVES 8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
5 carrots, peeled and diced
2 cups of celery, diced
3 medium zucchini, quartered & sliced
1 cup fresh or frozen green beans
2-3 (14 ounce) cans diced tomatoes
4 cups vegetable broth (can use chicken broth)
2 cups of water
1 (14 ounce) can cannellini or kidney beans, rinsed & drained
2 cups of baby spinach, rinsed
1 cup whole wheat seashell or elbow macaroni
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Parmesan cheese-optional, for garnish
DIRECTIONS:
Over medium-low heat, in a large stock pot, heat olive oil sauté garlic for 2-3 minutes. Add onion and sauté 4-6 minutes. Add carrot and celery and sauté 1-2 minutes. Add broth, water, zucchini, green beans, and diced tomatoes, bring to boil, stirring frequently. Reduce heat to low, stir in beans, pasta, basil, oregano, and thyme. Simmer until vegetables and macaroni are tender, about 35 minutes. Stir in spinach, season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
Serving size: 1 cup
Calories: 192
Fat: 6g
Chol: 0 mg
Sodium 800 mg
Carb: 30 g