• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

Dr. Whitney Young ND

  • Home
  • About
  • Shop
  • Blog
  • Events
  • Work With Me
  • Login
  • Home
  • About
  • Shop
  • Blog
  • Events
  • Work With Me
  • Login

Mediterranean Soup Recipe

April 29, 2015 By //  by Whitney Young, ND

I made this soup on the weekend for my daughter and I to eat (my husband isn’t big on soups or vegetables so more for us!)

soup4

She was a big fan. The original recipe calls for 1 15oz can of cannelini or white beans but we can’t do legumes because of food sensitivies. The soup tasted great with out them anyway.

 

Ingredients:soup

1 tbsp olive oil

1 onion, diced

1 carrot, chopped

2 stalks celery, sliced

2 cloves garlic, minced

3 cups chicken or vegetable broth

1 cup water

1 can (14 1/2 oz) diced tomatoes, not drainedsoup2

1/2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste

1 cup pasta (we used brown rice fusilli pasta)

 

Heat the oil in a large saucepan over medium heat. Add the onion, carrots and celery and saute under tender. Add the garlic, broth, water, tomatoes, basil, oregano, salt and pepper.

Bring to a boil, reduce heat and simmer for 10 minutes.

Add the pasta and cooke another 10-15 minutes until the pasta is cooked.

 

Bon Appetite!

Filed Under: Food and Recipes

Previous Post: « Exercise and Fertility
Next Post: Chickpeas and Fertility »

Footer

  • Home
  • About
  • Shop
  • Blog
  • Events
  • Work With Me
  • Login
  • Facebook
  • Instagram

Copyright © 2023 · Privacy Policy · Website by MalindaWatt.com

Login

Lost Your Password?