Bean and Vegetable Minestrone
Servings: 8 servings
Calories: 130kcal
A hearty soup for a cold day, Bean and Vegetable Minestrone is prepared with Swiss chard, tomatoes, white beans, and more. Serve with a sprinkle of parmesan and some grilled bread for a complete meal!
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Ingredients
- 2 tablespoons olive oil
- 3 large celery stalks, cut into 1/4 inch slices
- 1 large red onion, diced
- 3 large carrots, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 3 cups water
- 3 cups diced canned tomatoes, with juice
- 1 bunch Swiss chard
- 3 cups white kidney beans, drained and rinsed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1/4 cup chopped parsley
- parmesan cheese, optional
Instructions
- In a large soup pot, over medium heat, add the olive oil, celery, onion, carrots, salt, and pepper. Stir to combine. Saute, stirring often, for 15 minutes.
- Stir in the garlic and saute for another 5 minutes.
- Add the water. Stir and place a tight fitting lid on the pot. Cook for 20 minutes.
- In the meantime, wash the Swiss chard leaves and remove the stem and core. Chop the green leafy parts into 2-3 inch pieces. Add to a sauce pan and top with cold water. Over medium heat, bring to a boil. Boil for 3 minutes. Drain and set aside.
- Add the canned tomatoes, along with the juice, to the vegetables. Stir and cook for 5 minutes.
- Next, add the Swiss chard, canned beans, fresh thyme and rosemary. Stir and cook for 10 minutes.
- Lastly, add the parsley and stir into the soup. Turn off the heat and serve hot. Top with parmesan cheese if desired.
Nutrition
Calories: 130kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 663mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7187IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 3mg