Simple Minestrone Soup

Like much of the Midwest, Cincinnati was blasted with a big ass snowstorm last weekend. We got nearly a foot of snow in 24 hours. Most people hate it. No one wants to drive in the stuff, but it’s sure pretty if you’re inside.

I still get excited about a big snowfall. Growing up in Northeastern Ohio, we had epic snowstorms that resulted in days off school, building igloos and snowmen in our backyards, and going sledding. Snowy weather also meant- SOUP!

After a few hours of playing outside in the cold, I still remember arriving at our warm home to the smell of homemade soup. My mom made the best soups. It was always filling, simple, and delicious.

Soup doesn’t necessarily need beef, chicken, or other animal protein. Adding various beans or lentils thickens the soup and increases the fiber and protein content. If it’s one thing we all need more of, it’s fiber. Beans are also inexpensive and vegetarian-friendly when serving a crowd.

My only complaint with this soup is that I didn’t have any greens to add. When you have them, include chopped spinach, chopped kale, or other green leafy veggies. Great for your heart and brain!

This easy minestrone is perfect for this cold season!

Ingredients:

2 Tbsp. canola or avocado oil

1 medium onion, diced

1 large potato, peeled and diced

2 large carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 tsp. dried rosemary

6 cups low-sodium chicken or vegetable broth

1 (8 oz) can tomato sauce

1 (15 oz) can diced tomatoes

½ cup frozen green beans

1 (15 oz) can kidney beans, drained/rinsed

1 (15 oz) can cannellini beans, drained/rinsed

Directions:

1.      Heat a large soup pot for a few minutes. Add oil and heat for 1 minute.

2.      Add the chopped onions, potatoes, carrots, and celery and sautee for 3 to 5 minutes.

3.      Add the rosemary and garlic next and cook for another minute.

4.      Add the broth, tomato sauce, diced tomatoes, green beans, kidney beans, and cannellini beans.

5.      Stir the soup and allow it to simmer for 15 to 20 minutes until it thickens a bit.

6.      Serve with a big green salad and crusty bread.

Makes 8 (1 cup) servings. Nutrition facts per serving: 238 calories, 13 gm pro, 5.6 gm fat, 34 carbs, 7.1 gm fiber, 0 mg cholesterol, 508 mg sodium

If you’re looking for other soup recipes, message me at lisa@soundbitesnutrition.com

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