Minestrone Soup
Minestrone Soup Ingredient
3 tablespoons olive oil
1 leek sliced
2 carrots chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 can (15 ounces) cannelini beans with liquid
Salt and ground black pepper
Minestrone Soup Preparation Method
In a large saucepan, heat the olive oil over
medium heat. Add the leek, carrots, zucchini, green beans,
and celery.
Cover, reduce heat to low and cook for 15
minutes, shaking the pan occasionally. Stir in the stock,
tomatoes, and thyme. Bring to a boil
Cover and reduce heat to low; simmer for 30
minutes, Stir in Cannelini beans, including the liquid.
Simmer for an additional 10 minutes.
Seasoned with salt and pepper to taste before
serving.
Makes 4 servings
Per Servings; 110 calories, 5 g protein, 8 g
carbohydrates, 8 g fat, 0 mg cholesterol, 415 mg sodium, 1g fiber.
Minestrone Soup is good for digestion,
cancer prevention, hearth health, cellular health
Cannellini beans are rich in heart-protective
fiber. Olive oil is high in monosaturated fat, which helps
lower cholesterol, and is rich in vitamin A, E and D.
Carrots are rich in carotenoid antioxidants, which disarm free
radicals that alter cell's DNA. Celery contains coumarins,
compounds that help prevent free radical from damaging cells,
reducing risk of cells becomming cancerous.
