Minestrone Soup
Tips For Making A Healthier Minestrone Soup
- Select organic product companies as much as possible.
- Opt for an expensive extra virgin olive oil
- Use low sodium or salt-free canned foods
- Make your own croutons using your favorite breads, rolls, or English muffins.
Minestrone Soup Recipe
3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts chicken stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 or 2 cloves of garlic, finely minced
1 (15 ounce) can Cannellini beans, with liquid
1/4 cup elbow macaroni or any pasta you like
Freshly grated cheese
sea salt and ground black pepper to taste
Directions
Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans, garlic and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes. Stir in the Cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper, and add grated cheese to taste before serving.