Minestrone Soup

By griz104

Ingredients
  • Minestrone soup

  • This is a great soup to make at the end of the week when you have a lot of produce to use up. Any fresh seasonal vegetables can be used in this recipe. This soup freezes well and makes for a great leftover for lunch. Serve with a crusty whole grain bun.

  • Ingredients

  • * 1 tbsp (15 mL) olive oil

  • * 1 cup (250 mL) onion, diced

  • * 1 cup (250 mL) carrot, diced

  • * 1 cup (250 mL) celery, diced

  • * 2 cloves of garlic, chopped

  • * 1/2 cup (125 mL) fresh parsley, chopped

  • * 4 cups (1 L) sodium reduced chicken stock

  • * 2 cups (500 mL) water

  • * 1 can 19oz (540 mL) navy beans, drained and rinsed

  • * 1 cup (250 mL) potato, peeled and diced

  • * 1 cup (250 mL) zucchini, diced

  • * 1 cup (250 mL) Savoy cabbage, shredded

  • * 2 cups (500 mL) fresh plum tomatoes, diced

  • * 1 bay leaf

  • * 1 tsp (5 mL) dried basil

  • * 1 tsp (5 mL) dried oregano

  • * ½ tsp (2 mL) dried thyme

  • * pepper to taste

  • Garnish: Grated parmesan cheese (optional)

Directions
  1. Heat oil in a large pot over medium heat. Add onion, carrot and celery and sautee without browning for about 10 minutes.

  2. 2. Add the rest of the ingredients, except the cheese, and simmer on medium heat for 30 minutes.

  3. 3. Pour into bowls and top with parmesan cheese (if using).


Nutritional Facts

Servings
4
Nutritional information per serving
(1 ½ cups / 375 mL)
* Calories
165
* Protein
8 g
* Fat
3 g
o Saturated fat
0 g
o Dietary cholesterol
0 mg
* Carbohydrate
29 g
o Dietary fibre
5 g
* Sodium
368 mg
* Potassium
702 mg

soup vegetarian low saturated fat