Detox Monday

For this week’s Detox Monday, I bring you Crock Pot Minestrone Soup.

I love this vegetarian soup for its abundant vegetables and Italian seasonings.

But not all minestrone soups are created equal.

I hate when there are too many beans and too many bean varieties in one bowl.

And when I make minestrone at home, it has to be sans beans since my husband is not a fan. So what drew me to this particular Skinny Taste recipe? It was the white beans pureed into the broth. What a sneaky way to insert a little protein and fiber into the meal without consciously eating the musical fruit 🙂

Top this soup with a touch of fresh parmesan cheese and you’ve got perfection!


Crock Pot Minestrone Soup

Yield: 6 servings

What You Need

  • ½ onion, chopped
  • 1 cup carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 4 cups fat free chicken broth (or vegetable broth)
  • 1 oz chunk of good Parmesan cheese rind
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tablespoons chopped fresh basil
  • ¼ cup chopped fresh Italian parsley leaves
  • Salt and fresh pepper
  • 1 medium zucchini, chopped
  • 2 cups chopped fresh or frozen (defrosted) spinach
  • 2 cups cooked small pasta like ditalini or mini shells
  • Extra Parmesan cheese to top

What To Do

  1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
  2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
  3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes.
  4. Add cooked pasta and cook 10 minutes more.
  5. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and pepper.
  6. Ladle soup into bowls and top with extra parmesan cheese.
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