Minestrone with Pumpkin and Fall Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Minestrone with Pumpkin and Fall Vegetables is a healthy and hearty one-pot meal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small to medium yellow onion, finely chopped
- 2 medium potatoes, peeled, diced into 1/2 inch thick cubes
- 2 cups pumpkin, cut into 1/2 inch thick cubes
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 8 cups low sodium chicken broth, (homemade chicken stock is preferred)
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 2 small to medium sized zucchini, cut into 1/2 inch thick half rounds
- 2 cups shredded cabbage
- 2 tomatoes, deseeded, diced into 1/2 inch thick cubes
- 1/2 cup ditalini, tubetti, or other small-shaped pasta
- Parmesan cheese, grated, for garnish
Instructions
- In a large Dutch oven or soup pot over medium-high heat, heat the olive oil. When hot, add the onion and sauté for 1 to 2 minutes, until the onion has started to turn translucent. Add potatoes, pumpkin, thyme, rosemary, salt and pepper, stirring well to combine. Sauté for 2 to 3 minutes, until the potatoes and pumpkin just start to color. Add the chicken stock and the beans, stirring well. Bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Raise the heat to medium-high, add the zucchini, cabbage and tomatoes, stirring until combined. Return to a boil, cover, reduce the heat to low again and simmer for another 10 minutes. Stir in the pasta and cook, uncovered, for an additional 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Taste for seasoning and adjust with salt and pepper.
- Serve with a sprinkle of grated cheese as garnish.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment