Green Minestrone

Ingredients

• 1 Tbsp. extra virgin olive oil
• 4 scallions, chopped, white and green parts
• 1 medium leek, white part only, halved and sliced
• 1 small red onion, diced
• 1 celery rib, thinly sliced
• 4 cups reduced-sodium, fat-free chicken or vegetable broth
• 12 green beans, or 1 cup frozen, cut in 1-inch pieces
• 1 medium potato, peeled and cut in 1/2-inch cubes
• 1 small zucchini, cut in 1/2-inch slices
• 3 cups stemmed fresh spinach leaves, or coarsely chopped Swiss chard
• 1 cup canned kidney beans, rinsed and drained
• Salt and freshly ground black pepper, to taste
• 2 Tbsp. grated Parmesan cheese

Directions

1. Heat oil in a large Dutch oven or pot over medium-high heat. Saute scallions, leek, onion and celery until onion is translucent. Cover, reduce heat and cook gently 5 minutes, or until vegetables have released their juices and softened.
2. Add broth, green beans, potato and zucchini. Simmer, uncovered, 5 minutes. Stir in spinach. Add canned beans. Season to taste with salt and pepper. Cook until beans are heated through, about 5 minutes.
3. Ladle soup into bowls and serve, topped with some of the cheese. (Soup keeps up to three days if covered and refrigerated.)

Recipe Yield: Makes 6 servings

Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.