Want to warm up on a cold day? Make a big pot of soup over the weekend and freeze it in several containers for the chilly weeks to come. All you have to do is defrost it by heating it on the stove top or microwave and viola! It will be a quick and easy way to thaw out and feel instantly comfy at home. There is nothing better than a hearty bowl of minestrone to get you through the wintry days ahead!
Skinny Minny Minestrone Soup
- 2 Tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 8 oz of button mushrooms, sliced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) no salt-added red kidney beans, rinsed and drained
- 1 bunch fresh parsley, chopped
- Salt and ground pepper to taste
Over medium heat, in a large pot cook oil, onion and garlic until they begin to soften. Stir in the carrots, celery, zucchini, squash, and mushrooms and cook for 3 minutes until they also begin to soften. Then add the tomatoes and beans, and reduce to heat to simmer for 30 minutes. Once the vegetables are very soft add the finishing touches of parsley and salt and pepper.
Makes 4 servings and takes about 45 minutes total.
Per Serving: 259 calories, 13 g protein, 40 g carbohydrate, 8 g of fat, 1 g of sat. fat, 0 mg of cholesterol, 398 mg of sodium, 14 g of fiber!
Recipe from Eat Up, Slim Down Annual recipes 2009