Minestrone Soup

April 5, 2018by Reena0
Minestrone-Soup.jpg

By Dr. Joel Kahn

Part of Heart Health Bootcamp Meals >>

 

INGREDIENTS

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • ¼ cup veg broth( to sauté the veggies)
  • 9 cups of water( or part vegetable broth)
  • ¼ cup lentils, rinsed
  • ¼ cup split peas, rinsed
  • ¼  cup barley  (do not use if the soup needs to be GF), rinsed
  • 1 can -8 oz tomato sauce
  • 1 tsp balsamic vinegar
  • 1 pkg frozen spinach (or fresh spinach or other leafy green of choice)
  • 2 tsp basil
  • 1 tsp oregano
  • ½ cup  small shell pasta

INSTRUCTIONS

  1. Cook chopped onion, garlic, carrots, and celery in the ¼ cup broth til tender. Set aside
  2. Heat the 9 cups of broth/water to boiling.
  3. Add the grains.
  4. Cook for 15 mins.
  5. Then combine the onion-garlic mixture in Step 1 with tomato sauce, vinegar and spices.
  6. Cook another 15 minutes.
  7. Add the pasta and cook until tender. Adjust the seasoning.

Tip: Use a mirepoix from Trader Joe to save time by chopping the onion, carrots, and celery. Add a can of rinsed beans when you add the pasta. When the soup is a few days old, spoon some on a baked potato for another meal. GF- is gluten free


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