Winter is on its way, and this Minestrone Soup is a sure fire hit to keep you warm during the cooler months.
1 tsp olive oil
1/6 whole onion, chopped
1/3 stick celery
1/3 medium carrot
1 clove garlic, minced
1/4 tsp oregano
1/2 T basil, ground
1 dash black pepper, to taste
1/2 c tomatoes, canned, diced (no added salt)
1/4 c tomatoes, canned, crushed (no added salt)
1 c water
1/4 T dill, fresh or dried
3/4 c chickpeas, canned, no added salt
1 T parmesan cheese, grated
1/2 c green beans, trimmed
1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 6 minutes. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
2. Stir in the green beans, garlic, oregano, basil, and pepper and cook 3 more minutes.
3. Add the diced and crushed tomatoes and the water to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
4. Stir in the chickpeas and cook until the vegetables are tender, about 10 minutes. Ladle into bowls and top with the Parmesan and chopped dill.
Calories 301, Fat 9.7g, Saturated Fats <2g, Protein 14g, Fiber 11g, Carbohydrate 43g
For Phase 1 & 2, Lunch or Dinner: Enjoy with a 4oz chicken breast on the side. For Phase 3, Lunch or Dinner: Enjoy with a 4oz chicken breast on the side and bread for dipping.