• 8271538ec11e866790a1d6200df635ae

Veggistrone

This is a vegetable-packed minestrone soup recipe. You can have other healthy and creative soup variations to this, maybe toss in left-over chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying.

Prep
Cook
Serves 2people
Ingredients
2
tbs extra-virgin olive oil
2
cup chopped onions (2 medium)
2
cup chopped celery (4 medium stalks)
1
cup chopped green bell pepper (1 medium)
8
cup low-sodium vegetable broth or chicken broth
2
cup water
1
15-ounce can tomato sauce
1
14-ounce can diced tomatoes
4
clove garlic, minced
1
15-ounce can kidney or pinto beans, rinsed
1
bay leaf
3
cup chopped cabbage
3
cup chopped cauliflower (about 1/2 medium)
4
cup chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
2
cup chopped carrots (4 medium)
2
cup green beans, cut into 1-inch pieces, or frozen, thawed
1/2
cup thinly sliced fresh basil10 tablespoons freshly grated Parmesan cheese
Directions
1.
Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2.
Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3.
Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

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