Prep 20 mins
Cook 0 mins
From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 2 celery ribs, sliced
- 1 large carrot, diced
- 396.89 g can chopped tomatoes
- 158.51 ml italian dry red wine
- 1182.95 ml fresh vegetable stock
- 4.92 ml dried oregano
- 425.24 g canmixed beans
- 2 medium zucchini, diced
- 14.79 ml tomato paste
- salt and pepper
- 2 large garlic cloves, crushed
- 14.17 g fresh basil leaf, washed
- 88.74 ml low-fat unsweetened yogurt
- 29.58 ml freshly grated parmesan cheese
- salt and pepper
- Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
- Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
- Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
- Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
- PESTO SAUCE:.
- Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.
The pesto sauce really makes this fantastic soup. I made a few tweaks -- my carrots were small so I used two. You didn't specify what kind of beans so I used a combo of drained and rinsed cannellini and lima (broad) beans as they seemed more tuscan than green beans. Also, I used thick Greek-style yogurt for the pesto sauce. So delicious. Thanks so much for posting.