Dietitian’s Minestrone Soup

Ingredients
2-3 T olive oil
2 leeks see notes for preparation
3-4 garlic cloves minced
1 whole yellow onion chopped
2 carrots chopped
2 large potatoes chopped
15 ounce red kidney beans or 1.5 cooked red kidney beans
3 cubes chicken or vegetable bullion here is a gluten free option
2-3 8- ounce tomato sauce cans
6 cups water or 4 cups chicken broth and 2 cups water
1 lb Italian sausage turkey, chicken etc.

Garnish/Optional
½ cup parmesan cheese optional
1 cup parsley chopped

Instructions
Directions:
1️⃣Add 2-3 tablespoons olive oil into a large pot and place on medium heat. Add leeks, garlic, and onion to the pan. Cook onion, leeks, and garlic until translucent and tender.
2️⃣Add carrots, potatoes, kidney beans, tomato sauce, and water to the pot. Stir well to combine.
Optional – add bouillon cubes, and stir until dissolved. Optional- cook sausage all the way through on a skillet on medium-high heat, slice into 1/2 inch pieces, and add to the pot. (You can also cook them right before soup finishes and add the sausage in then!)
3️⃣Bring to a boil, then cook on simmer for 2-3 hours. Add water as needed for desired consistency. (see note)
Garnish with parsley and parmesan cheese.

Get the printable recipe: https://hungryhobby.net/minestrone/