Heart healthy minestrone soup- from one of the world’s Blue Zones!

Ingredients

• 2 tablespoons Olive Oil (extra virgin)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 large Onion (finely diced)
• 3 cloves Garlic (minced)
• 2 medium Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 1 large Potato (peeled and cubed)
• 1 medium Zucchini (diced)
• 1 can Canned Cannellini Beans (15 oz, drained and rinsed)
• 6 cups Vegetable Broth (low‑sodium)
• 1/4 cup Sun‑Dried Tomatoes (chopped, oil drained)
• 1 piece Bay Leaf (whole)
• 1 teaspoon Fresh Thyme (leaves stripped)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prep the Vegetables

   Dice the onion, carrot, celery, potato, and zucchini; mince the garlic. Set everything in separate bowls for easy access.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the large pot over medium heat. Add the onion, carrot, and celery; sauté 4‑5 minutes until softened. Add the minced garlic and cook an additional 30 seconds.

   Time: PT5M

   Temperature: medium heat

3. Build the Soup Base

   Add the diced potato, zucchini, drained beans, bay leaf, thyme, and vegetable broth. Bring to a gentle boil, then reduce to a simmer and cook for 30 minutes, or until the vegetables are tender.

   Time: PT30M

   Temperature: medium heat

4. Finish with Sun‑Dried Tomatoes and Butter

   Stir in the chopped sun‑dried tomatoes and butter. Cook on low heat for 5 minutes, allowing the butter to melt and create a creamy, tangy finish.

   Time: PT5M

   Temperature: low heat

5. Season and Serve

   Remove the bay leaf, taste and adjust salt and pepper. Ladle the soup into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

8 g

Fiber

7 g