Minestrone Soup

Ingredients

• 1/2 tablespoon olive oil
• 1/2 medium onion, finely diced
• 1/4 medium carrot, finely diced
• 1/4 stalk celery, finely diced
• 2/3 teaspoon garlic, minced
• 2 tablespoons leeks, finely diced
• 3 ounces (about 1/3 cup) canned tomatoes, chopped
• 1/2 medium zucchini, diced
• 1/4 teaspoon fresh thyme
• 3/4 teaspoon fresh oregano, minced
• 3 cups chicken stock
• 3 ounces (about 1/2 cup) frozen spinach, chopped
• 3/4 cup white beans, cooked
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon Parmesan cheese, grated

Directions

1. Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
2. Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
3. Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.

Recipe Yield: Yield: 4 servings (about 1 cup each)

Source: Cooking with The Diabetic Chef
Book Title: Cooking with The Diabetic Chef