Melting Pot Minestrone*

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic or more to taste
  • 2 medium ribs celery, diced
  • 2 large carrots, peeled and sliced
  • 6 cups low sodium vegetable broth
  • 1 15-ounce can diced tomatoes, no salt added
  • 6 mushrooms, sliced
  • 1 medium zucchini, diced
  • 1 cup green beans, cut into 1-inch lengths
  • 1/4 cup quinoa, rinsed but not cooked
  • 1 1/2 cups navy beans, cooked or 1-15ounce can, drained and rinsed
  • 1 teaspoon thyme
  • 2 tablespoons chopped Italian parsley,
  • 1/4 cup fresh basil, thinly sliced
  • 2 cups baby spinach, washed
  • salt (optional) and pepper to taste
  • *Meets Cardiac Rehab guidelines.

Preparation

  1. In a large soup pot, warm the olive oil over medium heat and cook the onion until slightly soft, about 5 minutes. Add garlic, celery and carrots, and cook about 6-10 minutes until vegetables start to soften a bit.
  2. Add vegetable broth and tomatoes - bring to a boil. Turn down the heat and simmer 20 minutes.
  3. Add mushrooms, zucchini, green beans, quinoa, navy beans and thyme. Simmer another 10-15 minutes or until the quinoa is cooked.
  4. Just before serving, stir in the parsley, basil and baby spinach. Taste and adjust seasoning as desired.
  5. Delicious served with a sprinkle of freshly grated parmesan cheese, if desired. This soup freezes well

Categories

  • Soup
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Cardiac Rehab
  • MHealthy

Nutrition Information

Serves
8
Calories
128.00
Total Fat (g)
2.60
Saturated Fat (g)
0.50
Sodium (mg)
139.00
Total Carbohydrates (g)
22.00
Dietary Fiber (g)
6.00
Protein (g)
6.00