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MINESTRONE SOUP

JENNIFER
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Ingredients
  

  • 2 TSP OLIVE OIL
  • 1/2 MEDIUM ONION, FINELY CHOPPED
  • 2 MEDIUM CARROTS, CHOPPED
  • 1 CLOVE GARLIC, FINELY CHOPPED
  • 4 CUPS LOW-SODIUM ORGANIC VEGETABLE BROTH
  • 2 CUPS TOMATO SAUCE
  • 1 LB SWISS CHARD, STEMS TRIMMED, LEAVES CHOPPED
  • 1 MEDIUM RUSSET POTATO, PEELED, CHOPPED
  • 1 CAN CANNELLINI BEANS, DRAINED AND RINSED
  • 1/2 TSP SEA SALT
  • 1/2 TSP GROUND BLACK PEPPER
  • 6 TSP GRATED PARMESAN CHEESE
  • 6 TSP CHOPPED FRESH FLAT LEAVE (ITALIAN) PARSLEY

Instructions
 

  • Heat oil in a large saucepan over medium heat.
  • Add onion, carrot, and celery; cook, stirring frequently for 8 minutes, or until onion is translucent.
  • Add garlic; cook, stirring frequently for 1 minute.
  • Add broth, Tomato Sauce, chard, and potato. Bring to a boil for 8minutes, or until chard is wilted and potato is tender.
  • Add beans; cook, stirring occasionally, for 2 minutes. Season with salt and pepper.
  • Serve immediately sprinkled evenly with cheese and parsley.