Posted in: JanuaryRecipe of the Month: Minestrone Soup

With winter upon us, this recipe for minestrone soup is sure to keep you both warm and healthy.

SERVES 4
Ingredients:
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups fat-free, unsalted chicken broth
2 large tomatoes, seeded and chopped
1/2 cup chopped spinach
1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed
1/2 cup uncooked small shell pasta
1 small zucchini, diced
2 tablespoons fresh basil, chopped

Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans, and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more. Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately.

Nutritional Analysis (per serving)


Calories 		190 Cholesterol 5 mg
Protein 9 g Sodium 400 mg
Carbohydrate 30 g Fiber 8 g
Total fat 4 g Potassium 682 mg
Saturated fat 0.5 g Calcium 73 mg
Monounsaturated fat 2.5 g

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