Sunday, January 8, 2012

Homemade Minestrone Soup with Fresh Vegetables, Beans and Pasta

4 celery stalks, chopped
1 large onion, chopped
4 carrots, washed and chopped
4 garlic cloves, chopped
1 cup dry red wine (optional)
8 cups reduced-sodium vegetable broth
1 cup chopped fresh green beans
2 fresh tomatoes, chopped
1 (28-ounce) can diced tomatoes

2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons Italian seasoning
2 bay leaves
sea salt and ground black pepper

2 (15-ounce) can white cannellini beans
2 medium zucchini, chopped ½ inch pieces
2 cups coarsely fresh spinach
2 tablespoons of agave nectar

2 cups cooked ditalini whole wheat pasta
chopped parsley and basil (garnish)

In a large soup pot or dutch oven saute garlic, onion and celery in extra virgin olive oil about 5 minutes. (If using wine, use wine to deglaze the pan, add to sautéed veggies now) Add vegetable broth bring to a boil. Add can tomatoes, fresh tomatoes, carrots, green beans and seasonings, bring to a boil. Add beans and zucchini bring to a boil and lower heat for 10 minutes. Simmer until vegetables are ready. Take off the heat add spinach, agave nectar to taste.
In a separate pan prepare the pasta according to the package directions. Drain. Place pasta in a serving bowl, add soup. Garnish with chopped parsley and/or fresh basil.

Your partner in health,
Cindy Cohen RN, Health Coach

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