High-Five Veggie Soup
From sosousme 15 years ago
- 30 minutes to make
- Serves 8
Having been raised on mushy canned vegetable soups, my husband was less then enthusiastic when I decided to make an all vegetable soup for lunch. But after one taste, he was a convert.
Ingredients
- 6 ounces fusilli pasta, or another short pasta shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 cup green beans, cut into 1 inch pieces shopping list
- 1 cup chopped onion shopping list
- 1 small red pepper, seeded and diced shopping list
- 2 (14.5 - ounce) cans Italian style stewed tomatoes, chopped or lightly blended shopping list
- 2 cups vegetable broth shopping list
- 1 cup water shopping list
- 2 medium zucchini, sliced in half lengthwise and cut into 1/4 inch thick pieces shopping list
- 4 cups coarsely chopped fresh spinach shopping list
- 6 fresh basil leaves, chopped or torn shopping list
- 1 (16-ounce) can cannellini beans, (white kidney beans) or red kidney beans, drained and rinsed shopping list
- salt and freshly ground pepper, to taste shopping list
- Pinch red pepper flakes, (optional) shopping list
- 2 tablespoons basil flavored oil or a good fruity olive oil shopping list
- 2 tablespoons freshly grated parmesan cheese, or to taste shopping list
How to make it
- In a large pot of salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set-aside.
- In a large saucepan, heat the oil over low heat; add the green beans, onions and bell pepper; sprinkle with salt, cover and allow them to sweat for 10 minutes, do not brown.
- Add the stewed tomatoes, vegetable broth and water; bring to a boil, reduce heat and simmer for 10 minutes.
- Add the zucchini, spinach and basil; simmer another 10 minutes.
- Add the beans, pasta and red pepper flakes, if using, along with some additional broth or water if the soup seems too thick; simmer 5 minutes more.
- Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese.
- Per Serving: 278 Calories; 9g Fat (1g Sat, 5g Mono, 1g Poly); 9g Protein; 42g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 725mg Sodium.
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" It was excellent "