Summer Minestrone Soup Clean & Delicious

Summer Minestrone Soup Clean & Delicious

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SUMMER MINESTRONE SOUP RECIPE

1 onion, cut into quarters and thinly sliced
1 bulb of fennel, cored and sliced
3 gloves of garlic, minced
6 cups of cold water
2 large tomatoes, cored and cut into chunks (I did not bother to peel or seed them)
1 yellow squash, quartered and sliced
1 green squash, quartered and sliced
1 15 oz. can of kidney beans, rinsed and drained
2 cups of green beans
2 tsp of olive oil
Salt and pepper to taste
handful of fresh chopped basil

Directions:
Heat olive oil in a large pot over medium high heat. Add onion and a fat pinch of salt and saute until the onions begin to brown around the edges, about 5 minutes. Stir in the fennel and garlic and saute another 5 minutes or so, or until the fennel is tender.

Add tomatoes and about 6 cups of cold water. Give it another hit of salt and pepper here, then crank that baby to high and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.
Add squash, greenbeans, and kidney beans. Simmer until veggies are tender, about 10 minutes.

Stir in the fresh basil and serve with fresh grated parmesan and a pinch of hot pepper flakes (optional). Enjoy!

Calories per 1/6th of recipe: 125; Total Fat: 2.2g; Saturated Fat: 0.3g; Cholesterol: 22.8mg; Sodium: 140mg; Carbohydrate: 22.8g; Dietary Fiber: 7g; Sugars: 3.2g; Protein: 6.3g