I love soup. I love being able to snuggle up with something (book, cat, Steve, remote, etc.) and eat a bowl of soup. Soup is my comfort food. Can you tell that I love soup? Moving on.
Last week, we got hit hard with snow. It was cold and miserable, and I just wanted to be comfortable. Hence, my soup raid. Steve suggested making chicken noodle soup (always a good choice) but then I found a recipe for minestrone that had me hooked.
Adapted from Eat Yourself Skinny
2 Tbsp olive oil
1 small onion, chopped
1 small zucchini, chopped
1/2 cup green beans, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 (or 7 oz) can red kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
1 tbsp fresh parsley, minced
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried basil
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells
- In a large pot, heat olive oil and saute onion, garlic, zucchini and green beans for about 5 minutes, or until onions are cooked through.
- Add vegetable broth, water, tomatoes, beans, carrots and spices to the pot. Bring this to a boil. Once boiling for a couple of minutes, reduce heat and simmer for 20 minutes.
- Add spinach and pasta shells. Cook for another 20 minutes, or until pasta is cooked.
This will give you about eight 1 1/4 cup servings. Points per serving: 4 pts.