Minestrone Soup
Ingredients
Yield: 4 servings
2 cups chopped onion
1 cup diced carrot
1 cup diced celery
6 cups vegetable broth, low sodium
28 ounces canned, diced tomatoes with liquid
2 cups chopped yellow squash
1 cup green beans, chopped
¼ cup tomato paste
1 tablespoon nutritional yeast
1 tablespoon minced garlic clove
½ teaspoon dried oregano
½ teaspoon dried thyme
2 bay leaves
⅛ teaspoon red pepper flakes
1 cup whole-grain elbow pasta, uncooked
15 ounces canned cannellini beans, drained and rinsed
2 cups chopped spinach
1 tablespoon lemon juice
Nutrition information
Serving size: ½ cup
Calories: 60
Total Fat: 0 g
Saturated Fat: 0 g
Monounsaturated Fat: 0 g
Sodium: 0 g
Total Carbohydrate: 15.0 g
Dietary Fiber: 3.0 g
Sugars: 11.0 g
Protein: 1.0 g
Source: Goldring Center for Culinary Medicine
Instructions
1. In a large sauce pan, over medium heat, heat 3 tablespoons of water and then add the onions, carrot and celery. Sauté until onions start to soften.
2. Add to the sauce pan: broth, tomatoes and their liquid, squash, green beans, tomato paste, nutritional yeast, garlic, oregano, thyme, bay leaves and red pepper flakes. Bring soup to a simmer and cook for about 7 minutes.
3. Add pasta, beans and cook for about 7 to 10 minutes, until pasta is tender but still slightly firm to the bite (al dente).
4. Stir in spinach and lemon juice.