Tuscan Bean and Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good? Ingredients:
1 medium onion, chopped |
1 garlic clove, finely chopped |
2 celery ribs, sliced |
1 large carrot, diced |
1 (14 ounce) can chopped tomatoes |
2/3 cup italian dry red wine |
5 cups fresh vegetable stock |
1 teaspoon dried oregano |
1 (15 ounce) can mixed beans |
2 medium zucchini, diced |
1 tablespoon tomato paste |
salt and pepper |
2 large garlic cloves, crushed |
1/2 ounce fresh basil leaf, washed |
6 tablespoons low-fat unsweetened yogurt |
2 tablespoons freshly grated parmesan cheese |
salt and pepper |
Directions:
1. Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
2. Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
3. Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
4. Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
5. PESTO SAUCE:.
6. Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.
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