The below described recipe of the thick Italian vegetable soup is a diet secret of many fitness enthusiasts. Calorie conscious people can relish the soup with no guilty feelings, as it has proved to shed your extra kilos.
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
At first, bring together beans, carrots, tomatoes, onions, celery, sage, thyme and bay leaves along with the broth in a slow cooker. Add 1/2 teaspoon of ground black pepper and salt as per taste to the peeled and chopped vegetables. Cover the utensil and cook the above ingredients for 6 to 8 hours on a low flame. To fasten the heating, you can opt for a high flame and reduce the cooking time to 3 to 4 hours.
Half an hour prior to the completion of the cooking process, add shreds of spinach, zucchini and ditalini, by slightly lifting the lid. Cover the vessel and cook for 30 more minutes. Then, take away the bay leaves from the cooked food. You can add a pinch of salt or black pepper accordingly.
Serve the soup in bowls with the help of a ladle. Drop a sprinkle of Parmesan cheese on top of the soup. Aesthetically plate it up by garnishing with basil sprigs.
Your Minestrone Soup with Pasta, Beans and Vegetables is ready to savour.