Minestrone Soup

Servings: 8
Serving Size: 1 cup
5 cups vegetable stock
2 cups canned tomatoes, diced
2 cups canned kidney beans, rinsed and drained
1 cup green beans, chopped into inch long pieces
1 cup penne, cooked and cut into thirds
1 cup turkey ground, cooked 93/7
½ cup zucchini, small diced
½ cup yellow squash, small diced
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
¾ teaspoon sea salt
½ teaspoon black pepper
1 cup white onion, small diced
¼ cup corn starch + ¼ cup tablespoon water, mix to make slurry
In a pot, sauté the white onion until soft. Add the vegetable stock. Bring to a boil, reduce down to a simmer. Add the seasoning and the vegetables. Simmer for 10 minutes. Mix the corn starch and 1/8 cup water until smooth. Wisk slurry into the soup, a little at a time, making sure not to over thicken. Depending on how long you boil the soup you might not need much slurry. Bring soup to a boil, stir, and serve hot.
Per serving: 125 calories, 1 grams fat, 10 grams protein, 17 grams carbohydrates, 2 grams dietary fiber.