Clean Eating Version of Minestrone Soup

Minestrone Soup

Minestrone Soup, Clean Style

Here is a great clean eating spin on a classic soup!  I made this in my wonderful new dutch oven

 for the whole family to enjoy!  The recipe didn't call for chicken but I cooked some chicken breast

 and cut it up into chunks and threw it in the soup for a complete meal.

Ingredients:

• 1 large onion, diced
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 ribs celery diced (1/2 cup)
• 1 large carrot, peeled and diced
• 1 medium zucchini (about 8 oz), diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1tsp salt
• 1/2 tsp freshly ground black pepper
• 6 cups low-sodium vegetable broth or low sodium chicken broth (48oz)
• 1 28 oz can no salt added diced tomatoes
• 1 15 oz can no salt added crushed tomatoes
• 1 15 oz can low sodium cannellini beans, drained and rinsed
• 1/2 cup whole grain elbow pasta
• 1/3 cup finely shredded Parmesan cheese
• 2 tbsp fresh chopped parsley leaves

Instructions:

• In a large soup pot over medium-high heat cook and stir onion in hot oil 3 minutes or until translucent.  Add garlic; cook for 30 seconds.  Add celery and carrot. Cook and stir 5 minutes, until vegetables begin to soften.  Add zucchini, oregano, basil, salt, and pepper.  Cook for 2 minutes, stirring frequently.
• Add the broth and the diced and crushed tomatoes.  Bring to boiling.  Reduce heat to medium low. 
•  Simmer uncovered for 10 minutes.  Add the beans and pasta.  Cook 10 to 15 minutes more until
•  pasta and vegetables are tender.  Top servings with cheese and parsley.  Makes 6 servings.

Each Serving:  236 calories, 7 g fat, 2 mg chol, 719 mg sodium, 36 g carb, 9 g fiber, 10 g protein.