The Pioneer Woman Tasty Kitchen
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Spicy Minestrone with Spaghetti Squash

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Level: Easy

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Description

The spaghetti squash replaces the traditional pasta found in a minestrone and provides great texture—and filling fiber!

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 teaspoon Minced Garlic
  • 1 whole Red Onion, Chopped
  • 1 whole Spaghetti Squash, Cooked And Shredded
  • 2 cups Fresh Kale Leaves, Chopped
  • 1 whole Zucchini, Diced
  • 1 whole Yellow Squash, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 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
  • ½ teaspoons Crushed Red Pepper Flakes
  • ½ teaspoons Ground Black Pepper
  • ½ teaspoons Liquid Smoke
  • 2 Tablespoons Balsamic Vinegar
  • 10 whole Fresh Basil Leaves, Chopped

Preparation

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

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