Heart-healthy vegetarian bean soup…
This is a quick vegetarian minestrone soup that is full of healthy beans. Freeze leftovers for another meal, but be aware that the pasta will soak up the liquid from the soup, so you will need to add water before reheating.
This heart-healthy soup recipe is from the new cookbook “A Year in Lucy’s Kitchen” by Lucy Waverman (Random House Canada).
Vegetarian Bean Soup
30 ml (2 tbsp) olive oil
250 ml (1 cup) chopped onions
250 ml (1 cup) chopped carrots
250 ml (1 cup) chopped celery
10 ml (2 tsp) chopped garlic
1 can (796 ml/28 oz) tomatoes, chopped with juices
15 ml (1 tbsp) chopped fresh basil or 5 ml (1 tsp) dried
5 ml (1 tsp) dried oregano
1 ml (1/4 tsp) chili flakes
1.5 l (6 cups) vegetable stock or water
250 ml (1 cup) chopped zucchini
250 ml (1 cup) canned kidney beans, rinsed and drained
250 ml (1 cup) canned white beans, rinsed and drained
250 ml (1 cup) Romano beans, rinsed and drained
1 bunch fresh spinach, trimmed and chopped (about 1.25 l/5 cups)
175 ml (3/4 cup) small dried pasta (orzo or melon seeds)
Salt and freshly ground pepper, to taste
Grated Parmesan cheese, to taste
Heat oil in a large pot over medium heat. Add onions, carrots, celery and garlic and saute for 6 minutes or until vegetables are beginning to soften.
Add tomatoes with their juices, basil, oregano, chili flakes and stock. Bring to a boil, reduce heat and simmer for 10 minutes.
Add zuccchini and canned beans and simmer for 15 minutes. Stir in spinach and pasta and simmer for 15 minutes or until pasta is tender and vegetables are soft.
Season well with salt and pepper. Serve with grated Parmesan.
Makes 6 to 8 servings.
This recipe sounds yummy! I’ll have to try this with a little twist of my own.
Have a great weekend!