Minestrone Soup

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