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1
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until golden, about 5 minutes.
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2
Add the carrot, celery, zucchini, garlic, oregano, thyme, fennel, red pepper flakes, and 1/4 teaspoon of salt and saute for about 4 minutes.
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3
Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
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4
Add the remaining 7 1/2 cups broth, the tomatoes, and the beans and bring to a boil, then lower the heat and simmer for 20 minutes.
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5
Stir in the chard and another 1/4 teaspoon salt and cook for 3 minutes more.
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6
Stir in the pasta and the parsley.
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7
Serve topped with Basil Lemon Drizzle (if using) and a sprinkling of Parmesan.
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8
This soup is the ultimate clean out the refrigerator dish.
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9
All of those slightly aged vegetables you thought you were going to eat will find a nice home in this pot of yum.
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10
During the winter, substitute diced delicata or butternut squash for the zucchini.
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11
You can bump up the nutritional value and anticancer properties even more by adding that leftover cabbage I know you have in the back of your fridge.
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12
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
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13
(per serving)
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14
Calories: 300
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15
Total Fat: 6g (0.5g saturated, 3g monounsaturated)
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16
Carbohydrates: 55g
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Protein: 12g
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Fiber: 13g
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Sodium: 600mg
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20
You dont have to lift weights to pump iron.
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21
Try eating kidney beans instead.
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22
Chemotherapy zaps iron, and low iron counts can lead to the blahs (thats our technical term for a lack of energy).
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23
Kidney beans are full of iron, and their complex carbohydrates guarantee a nice slow, efficient infusion of energy.
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24
For people who avoid eating red meat, being sure to consume other foods high in iron, such as kidney beans and lentils, is a must.
