Chase away the cold with a hot, healthy serving of this soup filled with vegetables, beans and whole wheat pasta. This soup is rich in fiber, plant-based protein and phytonutrients. Garnish with fresh tomatoes or a pesto.
- 1 Tbsp olive oil
- 1 cup onion, diced
- 1 ½ cups fennel, diced
- ¼ tsp salt
- ¾ cup carrots, peeled and diced
- ¾ cup celery, diced
- ½ cup white potato, diced
- 2 cloves garlic, minced
- ¼ tsp dried sage (or 1Tbsp fresh sage, chopped)
- ¼ tsp dried thyme (or 1 Tbsp fresh thyme, chopped)
- 4 cups vegetable or chicken broth, preferably low sodium
- 1-15oz can cannellini beans, drained and rinsed, preferably low sodium
- ¼ cup whole wheat soup pasta, such as Acini di Pepe, orzo or ditalini
- ½ Tbsp lemon juice
- ¼ cup fresh parsley, coarsely chopped
- ¼ cup fresh basil, coarsely chopped
- Heat olive oil in a soup pot over medium heat, add the onions, fennel and sauté for 2-3 minutes.
- Stir in the carrots, celery, potato, garlic, sage and thyme and ¼ tsp salt. Sauté about 5 minutes or until the vegetables are soft.
- Pour in ½ cup of broth to deglaze the pot and cook until the liquid is reduced by half.
- Add remaining broth. Cover. Bring to a boil. Add soup pasta and beans. Simmer until pasta is cooked and vegetables are tender, about 10 minutes.
- Just before serving, stir in lemon juice, parsley and basil. Taste for salt and pepper.
- The Cancer Fighting Kitchen by Rebecca Katz