Spicy Minestrone with Spaghetti Squash
Ingredients
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic, Minced
- 1 whole Red Onion, Chopped,
- 1 whole Spaghetti Squash, Shredded, Cooked And
- 2 cups Kale Leaves, Chopped, Fresh,
- 1 whole Zucchini, Diced,
- 1 whole Yellow Squash, Diced,
- 1 whole Red Bell Pepper, Diced, Seeded And
- 2 stalks Celery, Chopped,
- 2 whole Carrots, Diced,
- 1 whole Parsnip, Diced,
- 8 cups Beef Broth
- 2 cans (15 Oz. Size) Fire Roasted Diced Tomatoes
- 2 cans (16 Oz. Size) Kidney Beans, Drained And Rinsed
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1/2 teaspoons Black Pepper, Ground
- 1/2 teaspoons Liquid Smoke
- 2 Tablespoons Balsamic Vinegar
- 10 whole Basil Leaves, Chopped, Fresh,
Directions
In a large soup pot, heat olive oil over medium-high heat.Add garlic and onion and saute until fragrant, 3-4 minutes.
Add spaghetti squash, kale, zucchini, yellow squash, red bell pepper, celery, carrots, parsnip, and basil leaves.
Saute for an additional 2-3 minutes.
Stir in broth, tomatoes, beans, red pepper flakes, black pepper, liquid smoke, and balsamic vinegar.
Bring to a low boil, then reduce heat to medium-low and cook for 10-15 minutes, or until vegetables are softened to your desire.
Serve immediately! Nutrition info per 1 1/2 cups: 154 calories, 2 g fat, 7 g protein, 21 g carbohyrates, 7.5 g fiber