| Minestrone Soup is a great addition to anyone's meal plan. It's chock full of nutritious veggies, the high fiber and high liquid content help fill you up and keep you feeling full, and the low-calorie content makes it's a perfect meal option for those trying to lose weight and improve body composition. INGREDIENTS 1/4 cup extra virgin olive oil 1 cup chopped onion 1 cup chopped carrot 1 cup chopped organic celery 1 tablespoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cups sliced savoy or green cabbage 2 cups organic baby spinach 1 medium zucchini, cut into 3/4" chunks 6 cups vegetable stock 1 15-ounce can small white beans, drained 1/4 cup chopped fresh parsley salt, to taste freshly ground black pepper, to taste |  |
DIRECTIONS
Heat oil in a 4- to 5-quart thick-bottomed pot over medium heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook for 1 additional minute.
Add the oregano and basil, stir to combine. Add the cabbage, spinach, and zucchini. Add the vegetable stock. Give everything a good stir.
Bring to a boil and reduce heat to simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
Add the beans and parsley. Season to taste with salt and pepper (I use about 1/4 teaspoon of each). Bring to a simmer and cook for 5 additional minutes.
Heat oil in a 4- to 5-quart thick-bottomed pot over medium heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook for 1 additional minute.
Add the oregano and basil, stir to combine. Add the cabbage, spinach, and zucchini. Add the vegetable stock. Give everything a good stir.
Bring to a boil and reduce heat to simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
Add the beans and parsley. Season to taste with salt and pepper (I use about 1/4 teaspoon of each). Bring to a simmer and cook for 5 additional minutes.