Australian_Yoga_Journal_-_September_2015_

52

august/september 2015

yogajournal.com.au

EATING WISELY

nourish

Chunky Minestrone

with Rosemary

SERVES 8 (MAKES 3 LITRES)

Fragrant rosemary adds pungent

flavour, but if it wasn’t included in your

harvest, use lavender, more sage, or

dried thyme instead.

2 tbsp olive oil

1 small red or yellow onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

2 sage leaves, chopped

1 container (900ml) low-sodium

vegetable broth

1 can (800 ml) diced tomatoes

1 can (400 ml) low-sodium kidney

beans, drained and rinsed

1 can (400 ml) low-sodium chickpeas,

drained and rinsed

250 grams green beans, fresh or frozen,

cut into 1-inch chunks

2 sprigs fresh rosemary

250 grams frozen green veggies

½ cup grated fresh Parmesan

In a large, heavy stockpot over medium

heat, heat oil. Cook onion, carrots,

celery, garlic, and sage, stirring

occasionally, until vegetables begin to

soften, 3 to 4 minutes. Add broth,

tomatoes, kidney beans, chickpeas,

green beans, rosemary, and salt and

pepper to taste. Reduce heat and simmer

until kidney beans are warmed through

and green beans begin to soften, 10

minutes. Add green veggies; cover and

cook until warmed through, 1 minute.

Serve topped with Parmesan.

NUTRITIONAL INFO 174 calories per serving, 5

g fat (1 g saturated), 24 g carbs, 2 g fiber, 8

g protein, 568 mg sodium