This is a soup that I enjoy just about any time of the year. It's colorful and chock-full of lots of nutrient-dense foods. Although it does have a small amount of macaroni, you can turn it gluten-free by using a gluten-free pasta or just omitting the macaroni. I enjoy it either way, but my family likes having the macaroni in there. Try this with my Cheddar Cheesy Bread on the side.
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
6 cups low-sodium vegetable broth
1 (28 ounce) can fire-roasted diced tomatoes (~3 cups)
2 cups water
2 cups chopped zucchini squash
2 cups chopped summer (yellow) squash
2 teaspoons minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
2 (15 ounce) cans red or white kidney beans, drained and rinsed (or ~3 cups cooked beans)
1 cup frozen Italian green beans (can sub regular cut green beans)
1/2 cup uncooked whole-grain or high-fiber elbow macaroni
3 cups lightly packed spinach
Yield: 12 servings (about 18 cups)
Serving Size: 1 1/2 cups (about 12 ounces)
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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