Green Minestrone Soup

This BIG soup is a delicious, healthy, low fat soup, with the vitamins and iron from the vegetable. Spinach, chard and celery – this soup is a veritable sea of greens. Pasta and Parmesan give it substance. You can serve over rice noodles – instead of pasta.

(Make 6 serves)

Amount Per Serving: 443 Calories, 48 g. Carbohydrates, 17 g. Fat, 31 g. Protein

Ingredients:

• 2 Tbsp. of extra virgin olive oil
• 4 oz. of thick cut nitrate/nitrate-free prosciutto, chopped into 1-inch pieces
• 1 medium yellow onion, chopped
• 2 stalks celery with leaves, chopped
• 2 cloves garlic, finely minced
• 1 medium zucchini, diced
• 1 bay leaf
• 1 can of cannellini beans (or other white bean)
• 1 can of garbanzo beans (chickpeas)
• Sea salt and freshly ground pepper
• 8 cups of chicken broth (or vegetable)
• 1 cup of mini penne pasta (or wheat-free pasta of your choice)
• 1/2 lb. of green beans, trimmed and cut into 1-inch pieces
• 5 oz. of chard, coarsely chopped
• 5 oz. of spinach, stems removed and coarsely chopped
• 1/2 cup of grated Parmesan or Romano cheese (optional)
• 1/4 cup of chopped fresh basil (or parsley)

Preparation:

• Heat oil in large-sized pot over medium high heat. Sauté prosciutto about 2 mins,
• Add onions, celery, garlic, zucchini and bay leaf into the pot. Season with salt and pepper, to taste. Sauté about 5 mins, stirring frequently.
• Add white beans, garbanzo beans and chicken broth to the pot. Cover and bring to a boil.
• Add pasta and green beans, cook until pasta is al dente, about 8 mins.
• Stir in spinach and chard to wilt, about 1 min.
• Stir in cheese and serve in soup bowls. Top each serving with basil or parsley. Serve.

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