Vegetable Minestrone

By Tonya_Speed

NUTRITION per serving: 150 Calories; 5g Fat; 12g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 480mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat. Points: 3

Ingredients

• 2 tablespoon olive oil
• 3 tablespoons diced shallots
• 1/3 cup dry white wine (or vegetable broth)
• 3 cloves garlic, pressed
• 1/8 teaspoon cayenne pepper
• 3/4 cup sliced carrots
• 1 cup diced red potato
• 1 cup chopped broccoli florets
• 1 cup sliced zucchini
• 5 cups low sodium vegetable broth
• 1 cup water
• 2 tablespoons chopped parsley
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 cup frozen green peas
• 2 cups baby spinach
• Sea salt and freshly ground black pepper, to taste

Details

Servings 6

Preparation

Step 1

Heat the oil in large saucepan with a tight-fitting lid over medium-high heat; add shallots and sauté for 2 minutes or until they begin to soften. Add wine (or broth), garlic and cayenne; simmer for 2 minutes. Add carrots, potato, broccoli and zucchini; sauté for 1 minute. Add broth and water then stir in parsley, thyme and bay leaves. Cover and bring to a boil then reduce heat and simmer for 15 to 20 minutes. Stir in peas and spinach; simmer for 5 minutes or until heated through; season to taste with salt and pepper.

GLUTEN FREE: Make sure wine (if using) and vegetable broth are gluten free.