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Minestrone Soup
- By Rachelle Wood
- Published 11/6/2009
- Recipes
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Rachelle Wood
Rachelle Wood, RHN is a graduate of CSNN Halifax 2002. In January 2005 Rachelle started her own company: Rachelle Wood Nutrition, specializing in weight management. She has 2 office locations and has helped PEI lose almost 50,000 pounds! She is the author of the Rachelle Wood Nutrition Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle also teaches at CSNN Moncton and sits on the CSNN Alumni Board of Directors as Maritime Representative. In 2009 Rachelle won the PEI Business Women's Associations Emerging Business of the Year award.Check out her company website, rachellewood.ca and nutrition blog.rachellewood.ca
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Brrrr, its cold outside this evening. I think I’m going to make a pot of soup tonight. Ancient civilizations praised soup as medicine for the soul- warm, comfoting and highly nutritious. This soup recipe is a hit with clients of my weight loss program. It’s simple to prepare and freezes well.
Minestrone soup is traditionally an Italian dish with flavours of oregano and fresh garden vegetables. Small orzo pasta, potatoes and beans help to thicken up this comforting soup recipe. Beans are a great source of protein and high in dietary fibre. This soup promises to fill you up on a cold Fall evening. This recipe is compliments of Rachelle Wood Nutrition, www.rachellewood.ca
Minestrone Soup
3 cups filtered water
2 cups organic vegetable broth
2 cups tomatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
¾ cup chopped onion
1-2 tsp oregano
2 cloves garlic, minced
2 cups sliced zucchini
1 cup potatoes, diced and peeled
1 can cooked kidney beans, rinsed
1 can black beans, rinsed
3 TBSP small shell pasta or orzo pasta
Combine first 7 ingredients into a pot and heat to boil. Reduce heat, and simmer for 40 minutes. Add remaining ingredients and cook 20 more minutes, until potatoes are cooked. Serve and enjoy for lunch or supper on a cold Fall day. Rachelle likes to serve this dish with a salad on the side for lunch or it tastes great on it’s own for supper.
Minestrone soup is traditionally an Italian dish with flavours of oregano and fresh garden vegetables. Small orzo pasta, potatoes and beans help to thicken up this comforting soup recipe. Beans are a great source of protein and high in dietary fibre. This soup promises to fill you up on a cold Fall evening. This recipe is compliments of Rachelle Wood Nutrition, www.rachellewood.ca
Minestrone Soup
3 cups filtered water
2 cups organic vegetable broth
2 cups tomatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
¾ cup chopped onion
1-2 tsp oregano
2 cloves garlic, minced
2 cups sliced zucchini
1 cup potatoes, diced and peeled
1 can cooked kidney beans, rinsed
1 can black beans, rinsed
3 TBSP small shell pasta or orzo pasta
Combine first 7 ingredients into a pot and heat to boil. Reduce heat, and simmer for 40 minutes. Add remaining ingredients and cook 20 more minutes, until potatoes are cooked. Serve and enjoy for lunch or supper on a cold Fall day. Rachelle likes to serve this dish with a salad on the side for lunch or it tastes great on it’s own for supper.