Minestrone Soup

Makes 4 servings (1½ cups per serving)

Ingredients

  • 2 tsp olive oil 
  • 1 cup diced onions
  • ½ cup diced carrots 
  • ½ cup diced celery
  • 2 cloves minced garlic
  • ½ cup green beans, trimmed and cut into 1 inch pieces 
  • 1 tbsp dried oregano 
  • 1 tsp black pepper 
  • Dash salt 
  • 1 cup fresh spinach 
  • 1 cup fresh torn kale 
  • 1 can (398 mL) no-salt-added diced tomatoes
  • 1 can (540 mL) kidney beans, drained and rinsed 
  • 3 cups no-salt-added vegetable broth
  • 2 tbsp fresh chopped basil 

Preparation

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and cook, stirring occasionally, until starting to soften, about 4 minutes. 
  2. Add garlic, green beans, oregano, pepper and salt. Cook, stirring, for another 2 minutes. 
  3. Add spinach and kale, allowing to wilt slightly. Add diced tomatoes (undrained), kidney beans and vegetable broth. Bring to a boil. 
  4. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and stir in fresh basil. Serve and enjoy!

 

Nutritional analysis per serving: 208 calories, 3 g fat, 11 g protein, 34 g carbohydrate (25 g available carbohydrate), 9 g fibre, 203 mg sodium 

My Viva Servings: 1 grain, 1 protein, 2 vegetables