South Beach MiestroneSubmitted by: TREDGIRL06
IntroductionThis is my take on the South Beach Diet Hearty Minestrone This is my take on the South Beach Diet Hearty Minestrone
1 tablespoon extra virgin olive oil
2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped
2 ribs celery with leaves, thinly sliced
2 cloves garlic, minced and 1 clove garlic coarsely chopped
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon salt ( I add salt to taste but this is the recommended amount, usually I don't use any)
3 cups organic low sodium vegetable broth
4 cups Swiss chard, chopped
1 cup baby spinach
1/4 cup whole wheat ditalini or small shell pasta
1/4 cup chopped Italian parsley (optional, I have never used it)
1/2 cup sliced zucchini
Add the vegetable broth, Swiss chard, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.
Meanwhile, in a cup, combine the chopped garlic with the parsley. Stir into the soup along with the zucchini and baby spinach. Cover and cook for 5 minutes, or until heated through.
Then divide the soup equally into four bowls, bon appetite!
For a non vegan way you can add Parmesan cheese about 1 tsp. for every bowl.
This recipe makes four serving but I usually double it.
Number of Servings: 4
Recipe submitted by SparkPeople user TREDGIRL06.