This Italian soup is a lot like minestrone...only even better for your body. It has onions, celery, garlic, fennel, and beans...a dynamic combination that helps control blood sugar levels and is very cleansing.
It is the perfect soup on this Meatless windy Monday....along with homemade bread and some slices of cheese...a great cold day meal. Enjoy:)
3 T. olive oil
1/2 onion, chopped
2 carrots, sliced
4 garlic cloves, minced
1 1/2 c. chopped celery
1 fennel bulb, chopped
2 zucchini, sliced
1 14 oz. can chopped or diced tomatoes
2 T. pesto
4 c. vegetable stock (I prefer Pacific brand)
1 14 oz. can canneloni beans
2 c. fresh spinach
Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery, fennel, and zucchini and cook for 10 minutes. Add the tomatoes, pesto, vegetable stock, and beans. Bring to a boil. Cover and simmer for 25-30 minutes. Right before serving, stir in the spinach.
It is the perfect soup on this Meatless windy Monday....along with homemade bread and some slices of cheese...a great cold day meal. Enjoy:)
3 T. olive oil
1/2 onion, chopped
2 carrots, sliced
4 garlic cloves, minced
1 1/2 c. chopped celery
1 fennel bulb, chopped
2 zucchini, sliced
1 14 oz. can chopped or diced tomatoes
2 T. pesto
4 c. vegetable stock (I prefer Pacific brand)
1 14 oz. can canneloni beans
2 c. fresh spinach
Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery, fennel, and zucchini and cook for 10 minutes. Add the tomatoes, pesto, vegetable stock, and beans. Bring to a boil. Cover and simmer for 25-30 minutes. Right before serving, stir in the spinach.
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