During the extremely cold weather we’ve been enduring in Northeast Ohio over the last few weeks, few things can be as comforting as coming in from the snowy cold to a steaming cup of soup. A staple among comfort foods, soup is one of the oldest forms of food enjoyed by humans. January is National Soup Month, and to celebrate, we’re sharing a healthy, delicious minestrone recipe to help you ladle away your winter blues.

Ingredients

• 1 tablespoon olive oil
• 1 small onion (about 1/2-cup chopped)
• 2 medium carrots, sliced
• 1 stalk celery, sliced
• 1 clove garlic (or 1 teaspoon garlic flakes)
• 1 tablespoon pot herbs, or substitute with a combination of thyme, parsley, and bay leaves 
• 1 14-1/2-ounce can reduced-sodium chicken broth (about 2 cups)
• 1 14-1/2-ounce can no-salt-added diced tomatoes plus 1 can of water
• 1 19-ounce can cannellini (white kidney) or other beans, no salt added
• 1/2 cup frozen peas
• 1 cup cooked elbow macaroni

Directions

In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, garlic, and pot herbs. Cook, stirring, just until onions look slightly wilted. Add chicken broth, tomatoes, water, and beans. Bring just to a boil, then turn heat to low, and simmer about 10 minutes or until carrots are done. Add frozen peas and macaroni to hot soup and serve.

Serves four

Each 1/2-cup serving contains about 250 calories, 10 g protein, 4 g fat, 41 g carbohydrates, 10 g fiber and 404 mg sodium.

Source: The StayWell Company, LLC