Great Recipe!

With all this cold weather, soup is a great solution for lunch or a quick dinner. I came upon this recipe for Minestrone soup in Prevention magazine. I have modified it a bit and it is delicious! I would reccomend tossing in a little cut up cooked chicken to increase the protein, especially if it will be your dinner meal. You all know how I feel about getting in enough protein!! Either way the beans add protein and lots of fiber Enjoy! Noreen


Minestrone Soup

Ingredients
2 tablespoons olive oil
1 onion, chopped, 1 cup
4 cloves minced garlic
1.5 tsp dried basil
1 zucchini, cut into 1/2 inch pieces
1 yellow squash, cut into 1/2 inch pieces
1 fennel bulb cut into 1/2 inch pieces
5 cups low sodium, fat free chicken broth
1 can (4.5 ounces) diced tomatoes
1 bag (5 ounces) baby spinach
15 ounce can red kidney beans, rinsed and drained
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
DIrections

1 Heat oil in a large saucepan over med high heat. Add onion, garlic, and basil. Cook, stirring occaisionally until onion softens. Stir in squash and cook until starts to soften. Add broth and tomatoes, bring to a boil, reduce heat to medium and simmer uncovered until veggies are crisp-tender, about 15 minutes.

2 Stir in spinach and cook until wilted, 5 minutes. Add beans and pepper, cook until hot. Remove from heat and stir in cheese.

Tips - I did not add the fennel, was pretty sure my kids would not eat it and I also threw in a handful of whole grain pasta. Enjoy!!