The cold days and nights of winter may make you want to indulge in unhealthy “comfort food,” but staples such as minestrone can be warm, nourishing and good for you as well. This vegetable-packed soup can start a meal or be a tasty lunch. From “Weight Watchers TurnAround Program Cookbook, 2006,” hands-on prep time is 25 minutes and the soup cooks for 35 minutes. Serves 6.
Ingredients
7 cups vegetable broth
2 carrots, sliced
1 small zucchini, halved lengthwise and sliced
1/2-inch thick
1 onion, diced
1 celery stalk, sliced
3 garlic cloves, sliced
1 (15 1/2-ounce) can pinto beans, rinsed and drained
1 (15 1/2-ounce) can chickpeas, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes
1 cup ditalini or small elbow macaroni
1 tablespoon dried Italian seasoning
2 ounces Parmesan cheese, coarsely shredded (about 3/4 cup)
1/3 cup chopped flat-leaf parsley
Directions
Combine the broth, carrots, zucchini, onion, celery, garlic, beans, chickpeas, tomatoes, pasta, and Italian seasoning in a large soup pot; bring to boil. Reduce the heat and simmer until the vegetables are very tender, about 20 minutes.
Meanwhile, to make the Parmesan crisps, preheat the oven to 400 degrees. Line a baking sheet with foil; spray with nonstick spray. Sprinkle the cheese on the foil into a 9-inch square. Bake until very lightly browned, 8-10 minutes. Let cool completely on a rack. Break into 6 crisps.
Just before serving, stir the parsley into the soup. Serve with the Parmesan crisps.
Per serving (2 cups soup, 1 Parmesan crisp): 242 calories, 4g fat, 8g fiber
