Spicy Minestrone with Spaghetti Squash

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
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1/2 teaspoons Ground Black Pepper
• 1/2 teaspoons Liquid Smoke
• 2 Tablespoons Balsamic Vinegar
• 10 whole Fresh Basil Leaves
• Chopped

Instructions

1. In a large soup pot, heat olive oil over medium-high heat.
2. Add garlic and onion and saute until fragrant, 3-4 minutes.
3. Add spaghetti squash, kale, zucchini, yellow squash, red bell pepper, celery, carrots, parsnip, and basil leaves.
4. Saute for an additional 2-3 minutes.
5. Stir in broth, tomatoes, beans, red pepper flakes, black pepper, liquid smoke, and balsamic vinegar.
6. 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.
7. Serve immediately!
8. Nutrition info per 1 1/2 cups: 154 calories, 2 g fat, 7 g protein, 21 g carbohyrates, 7.5 g fiber