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Hearty minestrone soup with fresh bread

Nothing like a vegetable packed savory soup to satisfy during the cooler months. A perfect recipe to try when trying to add more veggies to your diet. 

Yield
4 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
1 Tbsp olive oil
1/2 C chopped onion
1/3 C celery (chopped)
1 carrot (diced)
4 C low sodium chicken broth
1 can diced tomatoes (low sodium, or salt free)
1/2 C spinach (chopped)
1 can chickpeas, drained and rinsed
1 C uncooked pasta (small shape)
1 zucchini or yellow squash (small)
Instructions

1.  In a large saucepan, heat the olive oil over medium heat.

2.  Add the onion, celery and carrots, and sauté until softened, about 5 minutes.

3.  Add garlic and continue cooking for another minute.

4.  Stir in broth, tomatoes, spinach or eggplant, beans and pasta.

5.  Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.

Notes

Calories: 190, Total Fat: 4g, Cholesterol: 5mg, Protein: 9g, Sodium: 677mg, Carbohydrates: 30g, Fiber: 8g