<img src="//bat.bing.com/action/0?ti=5599429&amp;Ver=2" height="0" width="0" style="display:none; visibility: hidden;">

Family building and fertility care. For everyone.  SCHEDULE APPOINTMENT

Schedule Appointment
#NationalSoupMonth: The Best For Last Blog Feature

By: The RMACT Team on January 27th, 2018

Print/Save as PDF

#NationalSoupMonth: The Best For Last

Infertility | Fertility Foods | Nutrition Program | Nutritionist | featured | infertility support | HealthyRecipe

The month is almost over, which also means our celebration of #NationalSoupMonth must come to an end. But, don’t fret! Carolyn Gundell, RMACT’s nutritionist, saved what we think is the best soup recipe for last- the Mediterranean Pasta, Bean, and Vegetable Soup. This recipe is another tasty one from the book, Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today's Mothers-to-Be and is full of iron, vitamins A and C, and fiber.


Mediterranean Pasta, Bean, and Vegetable Soup


3 tablespoons olive oil or canola oil

1 medium onion, finely diced

2 garlic cloves, crushed

5 carrots, peeled, cut lengthwise in half, and sliced, or 2 cups sliced peeled baby carrots

2 teaspoons dried thyme, oregano, basil, or herbes de Provence

1 teaspoon salt, or to taste

5 cups fat-free low-sodium stock (6 cups if omitting the V-8 juice, or more if needed)

1½ cups V-8 or tomato juice

One 14.5-ounce can diced tomatoes (do not drain) or 2 cups diced fresh tomatoes

One 15.5-ounce can Great Northern white beans (or any other small canned beans), rinsed and drained

1 medium zucchini, washed, quartered lengthwise, and sliced

¾ cup ditalini pasta, or other small pasta

1 small bunch (about 10 ounces) Swiss chard, spinach, beet greens, or arugula, washed, stems removed, and thinly sliced

Freshly ground pepper, to taste

Pesto, for the table (optional)

Grated Parmesan cheese or your favorite cheese, for the table (optional)


1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots, and thyme and sauté for 3 minutes. Add the salt, stock, and V-8 juice, and bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes.

2. Add the tomatoes, beans, zucchini, and pasta, reduce the heat, and simmer for 15 to 20 minutes, or until the pasta is cooked. Add the greens during the last 10 minutes of cooking.

3. Adjust the seasoning, and thin the soup with stock or water if desired. Serve immediately and pass the pesto and cheese at the table, if desired.

4. Enjoy!

Serves 6 (makes about 8 cups)


We hope you’ve enjoyed being a part of our celebration of #NationalSoupMonth! And we hope you continue to make the recipes we’ve shared in this series for the duration of the winter!