Vegetable and Bean Soup with Pesto

This soup will have you coming back for seconds. It's a delicious hearty
minestrone type soup that tastes like it simmered all day. Pair it with a
hunk of crusty whole wheat Ciabetta and a glass of Sauvignon Blanc and you
have a whole meal and it's low in calories too!

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans (ceci or chick peas)
1 (15-ounce) can white beans, cannellini, drained
6 cups chicken stock, available in paper containers on soup aisle
1 cup small, thin egg noodles for soup, any brand
1 box frozen chopped green beans

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately

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