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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 |
2 tablespoons extra virgin olive oil |
1 cup green beans, cut into 1 inch pieces |
1 cup chopped onion |
1 small red pepper, seeded and diced |
2 (14.5 - ounce) cans italian style stewed tomatoes, chopped or lightly blended |
2 cups vegetable broth |
1 cup water |
2 medium zucchini, sliced in half lengthwise and cut into 1/4 inch thick pieces |
4 cups coarsely chopped fresh spinach |
6 fresh basil leaves, chopped or torn |
1 (16-ounce) can cannellini beans, (white kidney beans) or red kidney beans, drained and rinsed |
salt and freshly ground pepper, to taste |
pinch red pepper flakes, (optional) |
2 tablespoons basil flavored oil or a good fruity olive oil |
2 tablespoons freshly grated parmesan cheese, or to taste |
Directions:
1. 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.
2. 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.
3. Add the stewed tomatoes, vegetable broth and water; bring to a boil, reduce heat and simmer for 10 minutes.
4. Add the zucchini, spinach and basil; simmer another 10 minutes.
5. 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.
6. Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese.
7. 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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