Veggie Overload Minestrone Soup

By devogirl

Super Healthy Kids

Nutrition:
436 kcal
Protein 18g
Fat 7g
Carb 75g
Fiber 13g
Sugar 25g

Ingredients

• 1 tablespoon - olive oil
• 2 clove - garlic
• 1 medium - onion
• 1 stalk - celery
• 3 medium - carrot
• 1 cup - chicken broth (low sodium)
• 1 cup - water
• 2 cup - tomato sauce
• 1 15oz can - kidney beans
• 1 cup - green beans
• 1 cup - spinach
• 2 medium - zucchini
• 2 teaspoon - dried oregano
• 1 tablespoon - fresh basil
• 1 teaspoon - salt
• 1/4 teaspoon - ground black pepper
• 4 oz - dry penne pasta
• 1/4 cup - grated Parmesan cheese
• (Optional)
• 1/4 cup - red wine
• (Serve with)
• 2 cup - grapes

Preparation

Step 1

1. Chop all veggies and set aside separately (garlic, onion, celery, carrots, and zucchini.) Heat oil in a large stock pot over medium-low heat, and sauté for 2 to 3 minutes. Add onion and sauté for another 4 to 5 minutes, then add carrots and sauté for 1 to 2 minutes more.

2. Add chicken broth, water, and tomato sauce, bring to a boil, stirring frequently. Add red wine at this point if using. Drain and rinse beans. Reduce heat to low. Add kidney beans, green beans, spinach, zucchini, oregano, basil, salt, and pepper. Simmer for a minimum of 30 to 40 minutes (the longer,the better!)

3. Fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente; drain, then add to soup

4. Top individual servings with Parmesan cheese.

5. Serve with grapes on the side.

(Additional broth may be added in place of the wine if desired.)