Nearly 9 out of 10 Americans don’t consume enough fruits andvegetableson a daily basis, but there are simple ways to change the amount of veggies and fruits you eat without your diet lacking in deliciousness.
This healthy minestronesouprecipe is a hodgepodge of veggies that will go a long way in making sure your diet is not lacking in its necessary greenery.
Vary the specific vegetables depending on what’s in your fridge and what looks good in the market, but be sure to finish with a spoonful of jarred pesto, which helps tie the whole bowl together.
Mitch Mandel and Thomas MacDonald
Nutrition:200 calories, 5 g fat (1.5 g saturated), 490 mg sodium
Serves 4
You’ll Need
1 Tbsp olive oil1 medium onion, chopped2 cloves garlic, minced8 oz Yukon gold or red potatoes, cubed2 medium carrots, peeled and chopped1 medium zucchini, chopped8 oz green beans, ends trimmed, halvedSalt and black pepper to taste1 can (14 oz) diced tomatoes8 cups low-sodium chicken stock (or a mixture of stock and water)12 tsp dried thyme12 (1416 oz) can white beans (aka cannellini), drainedPestoParmesan for grating6254a4d1642c605c54bf1cab17d50f1e
How to Make It
Eat This Tip
The best part about minestrone is that the same basic technique can be applied to nearly any combination of vegetables.
Change up this recipe depending on the season, keeping the onion, garlic, potatoes, pesto, tomatoes, and stock intact but adding one of these timely teams:
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