This huge, veggie-filled Mintron bowl will keep you full for hours without eating too many calories and is an easy way to increase your serving of vegetables every day. Top it with pesto before eating this delicious skinny vegetable soup.
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| Image Source - Google | Image by - eatingwell |
Material
- Material checklist
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 12 ounces fresh green beans, cut into 1/2 inch pieces
- 2 garlic cloves, minced
- 8 cups unsalted chicken broth or low-sodium vegetable broth
- 2 (15 oz) cans of low sodium cannellini or other white beans, washed
- When cutting 4 cups
- 2 medium zucchini, chopped
- 4 Roma tomatoes, seeded and chopped
- 2 teaspoons red wine vinegar
- 1-2 teaspoons salt
- 1-2 tablespoons ground pepper
- 8 teaspoons pesto ready
Instructions
Step 1
Use a large saucepan to heat the oil over medium heat. Stir frequently with the onions, carrots, celery, green beans, and garlic cook until the vegetables are soft, about 10 minutes, add the broth and bring to a boil. Reduce heat to low and cook over medium heat, stirring occasionally, until vegetables are tender, about 10 minutes or more.
Step 2
Add the white beans, clay, zucchini, tomatoes, vinegar, salt, and pepper. Add heat to return to the heat. Cook until the zucchini and kale are soft, about 10 minutes. Add to the soup served with 1 teaspoon pesto.
