During the fall and winter months, we are always looking for a tasty, hearty soup to fill us up and keep us warm! This is one of my favorites. I use this soup as a way to sneak extra vegetables into my and my family’s meals. Add in whatever veggies you like best!
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Ingredients:
- 2 cloves of fresh garlic (sliced and cut in half)
- 6-8 celery stalks (cut in chunks)
- 6-7 whole carrots (cut in chunks)
- 6-8 oz. mushrooms (sliced or chunked)
- 1.5-2 cups of fresh baby spinach
- 16 oz. can pinto beans
- 2 tsp. of oregano
- 2 tsp. of basil
- 2 tsp. of parsley
- pepper (as much as you would like)
- 4-5 14.5 oz. cans of low sodium chicken broth
- 1 28 oz. can of crushed tomatoes
- 1.5 cups of whole grain pasta (penne, rotini, or whatever you like)
Directions:
1. Heat pot with spray olive oil.
2. Add garlic. Cook for about 5 minutes, stirring often.
3. Add all vegetables. Cook for about 10 minutes, stirring a few times.
4. Add beans.
5. Add all spices.
6. Add chicken broth and crushed tomatoes.
7. Bring to a boil, then reduce heat to medium-low. Keep covered.
8. Add pasta and cook for 8-10 more minutes, depending on how firm you like your pasta.
Tips:
- You can add/remove any vegetables you like. Make it your own and use your favorites.
- If you like your soup thinner, add more chicken broth.
- Sprinkle grated Parmesan cheese on top, if you like.
- Add grilled chicken breast for extra protein.
Try it and let me know what you think!
Recipe by Midge Pileggi, class instructor and personal trainer at Lucille Roberts Roosevelt Blvd. in Philadelphia, PA.
