WEEKLY HEALTH TIP - By Mrs. Best/P.E. Teacher - Health Tip #17 - I am so grateful for the snow! What a perfect way to warm the soul, get a healthy serving of veggies and satisfy your hunger! This Minestrone Soup is sure to please.
Minestrone Soup - Serves: 8:
4 cups vegetable, chicken, or beef broth
2 cups water
2½ cups strained tomatoes or pureed canned tomatoes
2 - 14.5 oz. cans cannellini beans or garbanzo beans
1½ cups chopped carrots
2 cups broccoli florets
1 cup chopped yellow onion
1 cup chopped celery
1 russet potato - peeled and cut into bite sized chunks
1 zucchini - cut into bite-sized chunks
1 medium yellow squash cut into bite-sized chunks
1 - 14.5 oz. can of diced tomatoes
3 garlic cloves minced
2 Tablespoons Olive Oil
2 teaspoons sea salt
2 teaspoons dried Italian herbs
1 teaspoon black pepper
2 bay leaves
Directions:
• In a large pot, heat oil then add carrot, onion, garlic and 1 teaspoon of sea salt and sauté for about 7 minutes.
• Add in zucchini, squash and celery and sauté another few minutes.
• Add remaining ingredients and bring to a low simmer.
• Cook on low heat for at least 40 minutes before serving.
• Remove bay leaves and garnish with micro greens or cilantro.
Soup lasts one week in refrigerator or one month in freezer