Light Italian Minestrone Soup
December 9, 2015
Let’s be real for a sec: soups are not exactly “dude food”.
Picture this: Guys get together for Football Night, Poker Night, Dude Night, whatever testosterone-filled event; maybe they went hiking/fishing/hunting and are coming back home sweaty, tired, and starving. Maybe they went to the homecoming game and are ravenous.
Whatever it was, imagine one of the dudes saying “All right boys, who wants a bowl of Light Italian Minestrone Soup?”
It doesn't sound right...
By doing so, he would set himself for ridicule, disrespect, and contempt (and I’m being gentle here!)
Dude food is fall-off-the-bones tender pork ribs slathered in a barbecue sauce, meatballs, chili cheese fries, and cans of beer we can readily shotgun, then smash on our foreheads.
Soup? Doesn’t quite fit right?
Well, in spite of that I’ve been on a soup kick lately. Broccoli soup, tomato soup, roasted butternut squash and bacon soup, vegan carrot soup, today this Light Italian Minestrone Soup, and I still feel manly and cool, as if I was chopping wood.
Because soup is awesome in so many ways.
First it can taste decadent while being ridiculously healthy — soup is such an easy way to pack in a ton of veggies.
Secondly, a warm soup can help you feel full for just a few calories.
Lastly, I love soups. Basically all soups. Personally, I can eat soup all year round — no matter if they’re not macho-food as hot-dogs or burgers.
Anyways, I’ve labeled this minestrone soup as “light” because there’s no pasta, potatoes, or beans in it.
A winning choice for the carb-averse but also for everybody who wants to eat something light and nutritious after the holiday binge.
This Light Italian Minestrone Soup is hearty, healthy, satisfying and so delicious.
You need to try it, stat.
Light Italian Minestrone Soup Print this recipe!
4 tablespoons olive oil
1 large onion, finely chopped
2 medium carrots, peeled and diced
1 celery stalk, diced
4 garlic cloves, minced
5 thyme sprigs
2 teaspoon fine grain salt
4 cups / 1 l water
1 small leek, diced
½ lb / 224 gr green beans, cut into 1-inch lengths (I used frozen ones and broke them in half)
2 medium zucchini, diced
2 medium tomatoes, peeled, seeded, and chopped (or 1 small can diced tomatoes)
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
¼ teaspoon ground black pepper (adjust to taste)
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onion, carrots, and celery, and saute’ for 15 minutes, or until onion is translucent.
Add garlic, thyme, and salt, and saute’ for 5 minutes longer, until fragrant.
Add water and bring to a boil. Reduce to a simmer, add leek and green beans and cook for 5 minutes.
Add zucchini, tomatoes, basil, parsley, and black pepper.
Cook for 15 minutes.
Take a taste and adjust seasoning if needed.
Cook for further 5 minutes, until vegetables are tender and soup has thickened.
One serving yields 127 calories, 9 grams of fat, 11 grams of carbs, and 2 grams of protein.