Heart healthy soup!

Did you know the dialy recommendation of servings for fruits and vegetables a day is 9???

ARe you getting in your 9 a day?

If not, here is a veggie packed recipe to make for dinner (and plenty leftover for lunches too!).

 

Hearty Minestrone Soup

• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hrs 0 mins
• Serves: 8

This Hearty Minestrone Soup is off the charts in nutrients--full of red kidney beans, spinach, and vegetables like sweet potato, fennel, zucchini, and squash.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped, 1 cup
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 sweet potato, 8 ounces, peeled and cut into 1/2" pieces
• 1 zucchini, 8 ounces, cut into 1/2" pieces
• 1 yellow squash, 8 ounces, cut into 1/2" pieces
• 1 fennel bulb, 8 ounces, cut into 1/2" pieces
• 5 cups lower-sodium, fat-free chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 bag (5 ounces) baby spinach
• 1 can (15 ounces) red kidney beans, rinsed and drained
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

Directions

1.

Heat the oil in a large saucepan over mediumhigh heat. Add the onion, garlic, and basil; cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the sweet potato and cook for 1 minute. Stir in the zucchini, yellow squash, and fennel and cook until just starting to soften, 2 to 3 minutes. Add the broth and tomatoes; bring to a boil, reduce the heat to medium, and simmer, uncovered, until the vegetables are crisp-tender, about 25 minutes.

2.

Stir in the spinach and cook until wilted, 5 minutes. Add the beans and pepper; cook until hot, 3 minutes. Remove from the heat and stir in the cheese.

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