Cooking

Minestrone Soup (The Healthy Version)

Minestrone Soup

4 c. vegetable broth (vegetarian)

2 cans stewed tomatoes

1 can kidney beans

1 zucchini, cubed

1 potato, large, cubed

1 onion, chopped

2 celery stalks, chopped

3 c. corn

2 cloves garlic, minced

1 head of cabbage, finely chopped (I put through the food processor)

1 c. pasta (I used small shells)

Seasoning

2 T. Italian Seasoning

Mix all together in a large pot (minus the pasta).  Bring to a boil and then reduce heat, cover and simmer until the vegetables are all tender.  In the last 15 minutes, add the pasta.

Calories: 260 per serving

Fat: 1 gram per serving

—————————-

This is my first time making this healthy dish for Big Daddy.  I plan on scooping it into 4 bowls and freezing it.  The rest of the soup, I will spoon into covered bowls and refrigerate for  him to grab for his lunches a couple of days this week.  About 30 minutes prep time for 8 lunches for him that will last a month (2 bowls of soup per week).  I anticipate having to add more seasoning because of the sheer amount of raw vegetables.  We shall see.

10898037_10205814876395585_7785635416499011063_n
Before pasta and during simmering time.
10897920_10205814886635841_7650905896103362396_n
After pasta and finished. It did need a bit more seasoning, but Big Daddy ate it and liked it! It made 8 GOOD servings….could’ve probably stretched that out to 10, but since it is so healthy, I wanted him to feel full and not still be starving.

1 thought on “Minestrone Soup (The Healthy Version)”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.