Vegetable Soup
A big bowl of this veggie-packed soup will leave you gratified for hours and doesn’t have a lot of calories. Plus, it’s a magnificent way to cover your vegetable servings for the day. Top with a dollop of pesto before wolfing down this delicious minestrone soup.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups chopped kale
- 12 oz green beans, cut into 1/2-inch pieces
- 4 Roma tomatoes, seeded and chopped
- 2 (15 oz) cans of low-sodium cannellini or other white beans, rinsed
- 8 cups no salt or low sodium chicken or vegetable broth
- 2 medium zucchini, chopped
- 2 teaspoons red-wine vinegar
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 8 teaspoons prepared pesto
Directions:
- Chop carrot, onion, green beans, celery, and garlic. Add to heated oil in a big pot over medium-high heat. Stir often while cooking. When the vegetables begin to soften, add the broth and bring it to a boil. Reduce the heat to a simmer and occasionally stir for about another ten minutes until the vegetables are completely soft.
- Finally, add the kale, white beans, tomatoes, zucchini, vinegar, salt, and pepper. Cook until the kale and zucchini have softened. That should be another ten minutes. You can top each serving with a teaspoon of pesto to give it some extra flavor.
