Spicy Minestrone with Spaghetti Squash

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