Skinny Vegetable Minestrone Soup
Skinny Vegetable Minestrone Soup (adapted from http://www.gimmesomeoven.com/minestrone-soup/)
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- 2 Tbsp. olive oil
- 1 large onion, diced
- 2 zucchini, diced
- 2 yellow squash, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 5-6 cups chicken or vegetable stock
- 1 TBS. dried oregano
- 1 ½ tsp. dried thyme
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- 3 bay leaves
- 2 (28 oz) can reduced sodium diced tomatoes, with juices
- 2 (15 oz) cans beans, rinsed and drained
- 4 cups chopped fresh baby spinach or kale
- ½ cup dried pasta
- salt and pepper
- parmesan cheese (optional)
- noodles (optional)
- Heat oil in a large stockpot over medium-high heat. Add the onion, zucchini, yellow squash, carrots, celery, and garlic and cook for 7-8 minutes, stirring occasionally, until the onions are tender. Add the red wine and stir to deglaze the pan, using a spoon to scrape up any brown bits that have stuck to the bottom of the pan. Cook for 2 minutes to reduce slightly.
- Then add the chicken or vegetable stock, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and beans. Cover and bring to a boil, then reduce heat to medium-low and let simmer for at least 15-20 minutes.
- minutes before serving, stir in the spinach (or kale) and pasta noodles. Stir occasionally until al dente. Remove the bay leaves and season with additional salt and pepper if needed.
- Serve hot garnished generously with freshly-grated Parmesan cheese.
- Add noodles in after the soup has simmered if you would like noodles in your soup.
2 Tbsp. olive oil
1 large onion, diced
2 zucchini, diced
2 yellow squash, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
5-6 cups chicken or vegetable stock
1 TBS. dried oregano
1 ½ tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
3 bay leaves
2 (28 oz) can reduced sodium diced tomatoes, with juices
2 (15 oz) cans beans, rinsed and drained
4 cups chopped fresh baby spinach or kale
1/2 cup dried pasta
salt and pepper
noodles added if you would like
freshly-grated Parmesan for serving as topping
Method
Heat oil in a large stockpot over medium-high heat. Add the onion, zucchini, yellow squash, carrots, celery, and garlic and cook for 7-8 minutes, stirring occasionally, until the onions are tender. Add the red wine and stir to deglaze the pan, using a spoon to scrape up any brown bits that have stuck to the bottom of the pan. Cook for 2 minutes to reduce slightly.
Then add the chicken or vegetable stock, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and beans. Cover and bring to a boil, then reduce heat to medium-low and let simmer for at least 15-20 minutes.
10 minutes before serving, stir in the spinach (or kale) and pasta noodles. Stir occasionally until al dente. Remove the bay leaves and season with additional salt and pepper if needed.
Serve hot garnished generously with freshly-grated Parmesan cheese.
