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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I created this soup from my need to have a tasty soup that was low fat, low sodium and low cholesterol, but high in flavour. So easy to make too. Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion (diced) |
2 celery ribs (sliced) |
2 carrots (sliced) |
2 garlic cloves (chopped) |
2 parsnips (sliced) |
2 (900 ml) cartons low sodium chicken broth |
2 bay leaves |
1 (8 ounce) can no-salt-added diced tomatoes |
1 cup cabbage (diced) |
1 small zucchini (diced) |
1 cup pasta |
1 (8 ounce) can primo mixed beans |
1 tablespoon fresh parsley |
Directions:
1. Chop, peel and slice all vegetables.
2. In large pot on medium heat, put oil, onions, celery and carrots. Cook until onion is transluscent.
3. Add garlic gloves and parsnips and cook another 5 minutes.
4. Add chicken broth, tomatoes and bay leaves and bring to a boil.
5. Add cabbage, zuchinni and pasta and cook for 7 minutes.
6. Add beans and parsley and bring to a final boil.
7. Let stand off heat for 5 minutes and serve!
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