Loaded Minestrone Soup
Ingredients
1 Tbsp. olive oil
1 small onion, diced
1 large carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1/2 medium zucchini, diced
1 (14.5 oz.) can fire roasted tomatoes with juice
8 oz. can tomato sauce
15.5 oz. can kidney beans, drained and rinsed
1 Tbsp. Italian seasoning
1 bay leaf
3 c. vegetable broth
1 c. water
1 c. whole wheat small pasta
1.5 c. spinach
Salt and pepper to taste
Parmesan (optional)
Basil (optional)
Directions
In a large pot, heat oil over medium-high heat. Add onions, carrots and celery. Cook, stirring often for 5-7 minutes or until onions are translucent. Add garlic and cook for 30 seconds. Add all ingredients through water into pot and cover. Bring to a boil, reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add pasta and cook until al dente. Remove from heat and take out bay leaf. Serve each bowl with a small amount of spinach and top with Parmesan and fresh basil if desired.
Makes eight (1 cup) servings. Each serving has 150 calories, 2.5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber and 350 mg sodium.
This recipe is part of the Social Eats Project. To learn more about the Social Eats campaign and see recipes like it go here