Scottsdale Health January 2020
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cook<br />
/ photo and recipe by Erica Ptak<br />
Servings size: 6<br />
2 Tbsp olive oil<br />
2 cups chopped<br />
mushrooms<br />
½ white or yellow<br />
onion, diced<br />
3 garlic cloves,<br />
minced<br />
2 large carrots,<br />
peeled and sliced<br />
into thin rounds<br />
1 14-ounce can<br />
green beans<br />
¼ tsp each sea salt<br />
& black pepper +<br />
more to taste<br />
2 small zucchini,<br />
sliced into bite<br />
sized pieces<br />
1 15-ounce can<br />
diced fire-roasted<br />
tomatoes<br />
6 cups vegetable<br />
broth<br />
1½ cup tomato<br />
basil soup<br />
2 tsp dried basil<br />
2 tsp dried oregano<br />
optional: Pinch red<br />
chili pepper flake<br />
1 15-ounce (425-g)<br />
can white beans,<br />
rinsed and drained<br />
Hearty<br />
Vegetable<br />
Soup<br />
Erica Ptak is the<br />
creator of Founded<br />
in Flavor, a local<br />
food blog devoted<br />
to healthy, indulgent<br />
recipes. For more<br />
information on her<br />
blog, visit foundedinflavor.com<br />
or visit<br />
her Instagram at @<br />
foundedinflavor.<br />
2 cups package<br />
Banza noodles<br />
1 cup spinach<br />
¼ cup grated<br />
parmesan cheese<br />
Fresh basil for<br />
garnish<br />
Heat a large pot or Dutch oven over medium heat. Once hot, add olive oil, onion, and garlic and stir. Cook for<br />
three minutes, stirring occasionally. Add carrots and green beans and season with salt and pepper. Stir and<br />
cook for three to four minutes, stirring occasionally, until vegetables have softened slightly and have some<br />
color. Add zucchini, fire-roasted tomatoes, vegetable broth, tomato basil soup, mushrooms, basil, oregano, red<br />
pepper flakes (optional), and beans. Increase heat to medium-high and bring soup to a strong simmer, about<br />
five minutes. Reduce heat to medium heat until the soup is simmering. Add Banza noodles and stir. Cook for<br />
10 minutes, stirring occasionally. Reduce heat to low and simmer for four or five minutes, stirring occasionally.<br />
Taste soup and adjust seasonings as needed, you can always add more dried basil, oregano, or salt. Add 2 cups<br />
chopped spinach, parmesan cheese and stir. Cook for another three or four minutes to wilt the spinach. Turn off<br />
heat and let rest for a few minutes before serving. When serving, garnish with fresh basil. Enjoy!<br />
20 <strong>Scottsdale</strong><strong>Health</strong> 01/20
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