Zucchini ribbon salad with cannellini beans & anchovies

Delight in the light and refreshing flavors of zucchini ribbons paired with creamy cannellini beans and savory anchovies in this vibrant and nutritious salad.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 ½ cups frozen mirepoix (diced onion, celery and carrot)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 2 cups low-sodium no-chicken broth or chicken broth
• 1 15-ounce can low-sodium cannellini beans, rinsed
• 230g small whole-wheat pasta, such as elbows
• 1 ½ cups frozen cut-leaf spinach
• 4 tablespoons grated Parmesan cheese

Instructions:

1. Begin by boiling a large saucepan of water.
2. In a large pot, warm oil over medium-high heat. Add mirepoix and cook until they become soft, which should take around 3 minutes. Mix in garlic, Italian seasoning, salt, crushed red pepper, and ground pepper. Cook and stir until the aroma is released, usually about 1 minute. Next, add the tomatoes with their juices, broth, and beans and bring the mixture to a boil. Lower the heat to keep a steady simmer. Cover and let it cook, stirring occasionally, until the tomatoes start to break down, which should be approximately 10 minutes.
3. While the soup is cooking, prepare the pasta by cooking it in the boiling water for 1 minute less than what the package instructions suggest. Once done, drain the pasta.
4. Add spinach to the soup and mix well. Just before serving, incorporate the cooked pasta. Serve the soup with a sprinkle of Parmesan on top.

Summary:

• Calories: 987 kcal
• Fat: 48 g
• Protein: 48 g
• Carbs: 99 g
• Potassium: 2774 mg
• Magnesium: 313 mg