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Minestrone Soup
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| This Hearty Minestrone Soup is off the charts in nutrients--full of red kidney beans, spinach, and vegetables like sweet potato, fennel, zucchini, and squash. INGREDIENTS Serves: Prep: 20min Cook: 40min Total: 1hr 0min | |
| 2 tablespoons | extra virgin olive oil |
| 1 | onion, chopped, 1 cup |
| 4 cloves | garlic, minced |
| 1 1/2 teaspoons | dried basil |
| 1 | sweet potato, 8 ounces, peeled and cut into 1/2" pieces |
| 1 | zucchini, 8 ounces, cut into 1/2" pieces |
| 1 | yellow squash, 8 ounces, cut into 1/2" pieces |
| 1 | fennel bulb, 8 ounces, cut into 1/2" pieces |
| 5 cups | lower-sodium, fat-free chicken broth |
| 1 can (14.5 ounces) | diced tomatoes |
| 1 bag (5 ounces) | baby spinach |
| 1 can (15 ounces) | red kidney beans, rinsed and drained |
| 1/4 teaspoon | ground black pepper |
| 1/4 cup | grated Parmesan cheese |
| DIRECTIONS Heat the oil in a large saucepan over mediumhigh heat. Add the onion, garlic, and basil; cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the sweet potato and cook for 1 minute. Stir in the zucchini, yellow squash, and fennel and cook until just starting to soften, 2 to 3 minutes. Add the broth and tomatoes; bring to a boil, reduce the heat to medium, and simmer, uncovered, until the vegetables are crisp-tender, about 25 minutes. Stir in the spinach and cook until wilted, 5 minutes. Add the beans and pepper; cook until hot, 3 minutes. Remove from the heat and stir in the cheese. NUTRITIONAL FACTS PER SERVING CALORIES 176.6 CAL | |
| 4.7 G | FAT |
SATURATED FAT 1 G
SODIUM 502.3 MG
CARBOHYDRATES 26.7 G
TOTAL SUGARS 5.9 G
DIETARY FIBER 8.8 G
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