High Five Veggie Soup
This High Five Veggie Soup is a delicious way to eat your vegetables and it freezes beautifully.
Ingredients
- 6 ounces fusilli pasta or another short pasta
- 2 tablespoons extra virgin olive oil
- 1 cup green beans cut into 1-inch pieces
- 1 cup chopped onion
- 1 small red pepper seeded and diced
- 2 14.5 – ounce cans Italian style stewed tomatoes, chopped or lightly blended
- 2 cups vegetable broth
- 1 cup water
- 2 medium zucchini sliced in half lengthwise and cut into ¼ inch thick pieces
- 4 cups coarsely chopped fresh spinach
- 6 fresh basil leaves chopped or torn
- 1 16-ounce can cannellini beans, (white kidney beans) or red kidney beans, drained and rinsed
- Salt and freshly ground pepper to taste
- Pinch red pepper flakes (optional)
- 2 tablespoons basil flavored oil or a good fruity olive oil
- 2 tablespoons freshly grated Parmesan cheese or to taste
Instructions
- In a large pot of salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set-aside.
- In a large saucepan, heat the oil over low heat; add the green beans, onions, and bell pepper; sprinkle with salt, cover and allow them to sweat for 10 minutes, do not brown.
- Add the stewed tomatoes, vegetable broth, and water; bring to a boil, reduce heat and simmer for 10 minutes.
- Add the zucchini, spinach and basil; simmer another 10 minutes.
- Add the beans, pasta, and red pepper flakes, if using, along with some additional broth or water if the soup seems too thick; simmer 5 minutes more.
- Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese. (to keep it completely vegan, omit the cheese).
Nutrition
Serving: 1gSodium: 725mgFiber: 6gCholesterol: 2mgCalories: 278kcalPolyunsaturated Fat: 6gSaturated Fat: 1gFat: 9gProtein: 9gCarbohydrates: 43g
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