Minestrone Soup
September 21, 2017
This warming, savory Italian soup is a vegetarian recipe that offers plenty of tasty, healthy veggies, plus beans and quinoa pasta for added fiber and protein.
- Yields: 4 servings
Ingredients
1 medium zucchini (8 ounces), cut into 1/2-inch chunks
4 cups organic low-sodium vegetable broth
1 (14.5-ounce) can organic, diced fire-roasted tomatoes and their juice
3 oz. Ancient Grains quinoa pasta shells (about 3/4 cup)
1 (15-ounce) can organic no-salt-added cannellini beans, drained and rinsed
Directions
1Heat the oil in a dutch oven or large pot over medium-high heat.
2Add the onion, garlic, celery, carrot, basil, and oregano; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
3Add the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium. Simmer, uncovered, until the vegetables are crisp-tender, about 20 minutes
4Stir in the pasta, return to a simmer, and cook until the pasta is almost tender, about 8 minutes.
5Add the zucchini and cook for 3 minutes.
6Add the spinach and beans, return to a simmer, and cook until heated through about 3 minutes. Season with salt and pepper and serve.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
