Here's a variation on classic minestrone soup that I made last weekend. I started with a recipe from Cooking Light and tweaked it I was much happier. Enjoy!
October's Minestrone Soup
In a big soup pot, saute 3 minutes:
- 1 Tbsp olive oil
- 1 cup chopped onion
- 3 cloves garlic
Add and cook until vegetables are tender:
- 4 cups peeled, cubed butternut squash
- 1 cup green beans
- 1 large carrot, diced
- 1/2 bunch kale
- 1 tsp dried oregano, crushed between palms
- 1 tsp dried basil, crushed
- 1/2 -1 tsp ground black pepper
- 1/4 salt or to taste
- 3 cups no-salt added broth (vegetable, chicken, or beef)
- 24 oz. can petite diced tomatoes
Add and cook until pasta is tender, about 5-6 minutes
- 1 can cannellini beans, or other white beans
- 1/2 cup whole grain orzo or broken spaghetti noodles
If desired, serve with freshly grated Parmesan cheese!
Nutrition data: serving size 1 1/2 cup; 160 calories; 8 g protein, 30 g carbohydrate, 7 g fiber, 302 g sodium, 2 g fat, 3 units; 3 vegetables & 1 healthy starch
Nutrition data: serving size 1 1/2 cup; 160 calories; 8 g protein, 30 g carbohydrate, 7 g fiber, 302 g sodium, 2 g fat, 3 units; 3 vegetables & 1 healthy starch