Minestrone Soup

Makes 4 servings (1 1/2 cups per serving)

Ingredients

  • 2 tsp. olive oil 
  • 1 cup onion, diced 
  • ½ cup carrots, diced 
  • ½ cup celery, diced 
  • 2 cloves of garlic, minced 
  • ½ cup green beans, trimmed and cut into 1” pieces 
  • 1 Tbsp. dried oregano 
  • 2 Tbsp. fresh basil 
  • 1 tsp. black pepper 
  • Dash of salt 
  • 1 cup of spinach 
  • 1 cup of kale 
  • 1 can (15 fl. oz.) diced tomato, no salt added 
  • 1 can (15 fl. oz.) kidney beans, drained and rinsed 
  • 3 cups vegetable stock, no salt added

Preparation

  1. In a large pot, warm olive oil over medium heat. Add onion, carrots and celery and cook for 4 minutes, stirring occasionally. 
  2. Add garlic, green beans, oregano, basil, pepper and salt. Stir and allow to cook for another 2 minutes. 
  3. Stir in spinach and kale, allowing to wilt slightly. Pour in diced tomatoes with juices and kidney beans. Bring to a boil. 
  4. Add the vegetable stock and allow to simmer for 10 minutes. Remove from heat. Serve and enjoy!

 

Nutritional analysis per serving: 208 calories, 3 g fat, 11 g protein, 34 g carbohydrate (25 g available carbohydrate), 9 g fibre, 203 mg sodium 

My Viva Servings: 1 grain, 1 protein, 2 vegetable, 0 fruit, 0 fat, 0 dairy