PCOS Dutch Oven Soup - Dutch Oven Minestrone Soup with Zucchini Noodles
Nutrition per Serving
300
Calories
15g
Protein
30g
Carbs
10g
Fat
Grocery list: Olive oil, onion, garlic, zucchini, carrots, celery, canned diced tomatoes, vegetable broth, dried basil, dried oregano, salt, pepper, canned kidney beans, spinach. This recipe has a low GI due to the high fiber content from the vegetables and beans.
Ingredients
1 tbsp olive oil (15 ml), 1 onion, diced, 2 cloves garlic, minced, 1 zucchini, spiralized into noodles, 1 cup chopped carrots (128 g), 1 cup chopped celery (101 g), 1 can (400 g) diced tomatoes, 4 cups vegetable broth (950 ml), 1 tsp dried basil, 1 tsp dried oregano, Salt and pepper to taste, 1 cup canned kidney beans (177 g), drained and rinsed, 2 cups chopped spinach (60 g)
Instructions
1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic, cook until soft. 2. Add the carrots, celery, tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil. 3. Reduce heat and simmer for 20 minutes. 4. Add the kidney beans, spinach, and zucchini noodles. Cook for another 5 minutes. 5. Serve hot.
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