Minestrone Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
3 g
sodium 
362 mg
carbohydrates 
15 g
fat 
1 g
fiber  
3 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1½ tsp extra-virgin olive oil
1 tsp minced garlic
⅓ cup diced onion
⅓ cup diced carrots
⅓ cup diced celery
¼ cup diced red or yellow bell pepper
½  tsp finely chopped fresh oregano
¾  tsp finely chopped fresh basil
¼  tsp freshly ground black pepper
½  tsp sea salt
1½ cups peeled and diced tomatoes
½ cup shredded cabbage
3 cups vegetable stock
¼ cup drained and rinsed red kidney beans
¼ cup drained and rinsed garbanzo beans
2 tsp chopped chives

Instructions 
  1. In a large saucepan, heat olive oil with garlic and onions and sauté over medium heat until onions are translucent.
  2. Add carrots, celery, peppers, herbs and spices and continue to sauté for 5 minutes.
  3. Add tomatoes, cabbage and stock and bring to a boil. Stir in the cooked beans and continue to simmer over low heat for 15 minutes, or until vegetables are soft.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.