Beany Minestrone Soup Recipe | Dr. McDougall

Ingredients

• 1 Onion, chopped
• 2 Tsp Garlic, minced
• 2 Stalks Celery, sliced
• 2 Carrots, sliced
• 6 1/2 Cups Vegetable broth
• 15 Ounces Can Fire roasted tomatoes, chopped
• 8 Ounces Can Tomato sauce
• 6-8 Fingerling potatoes, sliced
• 1 1/2 Cups Fat-free refried beans
• 1 Bay leaf
• 2 Tbsp Parsley flakes
• 1 1/2 Tsp Basil
• 1 1/2 Tsp Oregano
• Several Twists Freshly ground pepper
• 15 Ounces Can Kidney beans, drained and rinsed
• 3/4 Cup Frozen corn kernels
• 1/2 Cup Uncooked whole wheat elbows
• 2 Cups Swiss chard, chopped
• 1 Tsp Balsamic vinegar