Vegetable soups are one of my favorites whenever I am trying to lose weight. They are packed full of vegetables and filling enough to keep you going. Because of the Great Northern Beans and the pasta, the soup is 2 Weight Watchers Smart Points™ per serving. You can always leave them out to have a 0 point soup but I think they are worth it!
Vegetable Minestrone Soup
adapted from Taste of Home Summer 2016
4 medium - small carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped
1 summer squash, chopped
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried sage
1/8 tsp crushed red pepper flakes
1 garlic clove, minced
3/4 cup Great Northern Beans (canned or cooked)
1 cup canned petite diced tomatoes
2 1/2 cups chicken broth
1/4 cup small soup pasta ( I like tubettini or ditalini)
3 cups fresh spinach, chopped
Parmesan cheese, grated (optional)
(I've been playing with coconut oil cooking spray. Tt tolerates a higher cooking temperature.)
Cook the carrots, celery and onions in a pot coated with cooking spray until tender, about 6 minutes. Add the summer squash, bay leaf, salt, pepper, thyme, sage and crushed red pepper. Cook for another 4 minutes until the squash begins to soften. Add the garlic and cook for an additional minute.
Mash 2 tablespoons of the Great Nothern Beans and add to the vegetables along with the tomatoes and chicken broth. Bring to a boil. Reduce to a simmer and cook covered for 10 minutes.
Stir in the pasta and cook until al dente. Refer the packaging for the suggested time. Discard the bay leaf and add the remaining beans and spinach..Cook just until the beans are warmed and the spinach is wilted.
Serve passing parmesan cheese if desired.