Low-Calorie • Vegetarian

Active35 min

Total45 min

Celery & Parmesan Minestrone

This simple soup cooks quickly with celery stalks, leaves and dried celery seeds to flavor the delicious Parmesan-laced tomato broth.

• 2 tablespoons extra-virgin olive oil
• 2 cups diced celery
• ½ cup diced carrot
• ½ cup diced onion
• 1 clove garlic, chopped
• 1 teaspoon celery seeds
• ½ teaspoon ground pepper
• 4 cups reduced-sodium chicken broth or vegetable broth
• ⅓ cup whole-wheat orzo or other small pasta
• 1 15-ounce can diced tomatoes
• 1¾ cups cooked chickpeas or cannellini beans or one 15-ounce can, rinsed
• ½ cup chopped celery leaves, divided (see Tip)
• ¼ cup packed grated Parmigiano-Reggiano cheese, plus more for serving

1. Heat oil in a large saucepan or pot over medium heat. Add celery, carrot, onion, garlic, celery seeds and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

2. Add broth and bring to a boil. Add pasta and cook, uncovered, until the pasta is tender, 8 to 10 minutes. Add tomatoes, chickpeas (or beans), half the celery leaves and ¼ cup Parmigiano-Reggiano. Cook over medium heat until steaming hot, 3 to 5 minutes. Ladle into bowls and garnish with the remaining celery leaves and more cheese, if desired.

►► MAKE AHEAD: Refrigerate for up to 1 day.

Serves 6: about 1¼ cups each

Calories 198 | Fat 7g (sat 1g) | Cholesterol 3mg | Carbs 24g | Total sugars 3g  (added 0g) | Protein 10g | Fiber 6g | Sodium 580mg | Potassium 570mg.

Nutrition bonus: Vitamin A (47% daily value) | Folate (21% dv).

Celery leaves are an under­appreciated ingredient. They have a fresh, intense celery flavor and can be treated like any fresh herb—even as the star ingredient in a celery-leaf pesto.