Minestrone Soup
Yield: 4 servings (about 1 cup each)
Additional info: Dietary Fiber: 5 g, Sugars: 3 g
Ingredients
- » 1/2 tablespoon olive oil
- » 1/2 medium onion, finely diced
- » 1/4 medium carrot, finely diced
- » 1/4 stalk celery, finely diced
- » 2/3 teaspoon garlic, minced
- » 2 tablespoons leeks, finely diced
- » 3 ounces (about 1/3 cup) canned tomatoes, chopped
- » 1/2 medium zucchini, diced
- » 1/4 teaspoon fresh thyme
- » 3/4 teaspoon fresh oregano, minced
- » 3 cups chicken stock
- » 3 ounces (about 1/2 cup) frozen spinach, chopped
- » 3/4 cup white beans, cooked
- » 1/4 teaspoon salt
- » 1/8 teaspoon white pepper
- » 1 teaspoon Parmesan cheese, grated
Directions
- 1. Heat the olive oil in a medium pot over medium heat. Add the
onion, carrot, and celery. Cook until the vegetables are slightly
tender, about 3-4 minutes. - 2. Add the garlic and leek and cook for 1 minute. Add the tomato,
zucchini, thyme, oregano, and chicken stock. Bring the liquid to a
simmer for 20 minutes. - 3. Add the spinach and white beans. Return the liquid to a simmer
for 20 minutes. Season with the salt and white pepper. Serve
immediately and garnish with the Parmesan cheese.
Calories: 110
Protein: 7 g
Sodium: 283 mg
Cholesterol: 3 mg
Fat: 3 g
Carbohydrates: 15 g
Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
