Minestrone with Parmesan Croutons

This delicious hearty soup makes an ideal luncheon, with enough high-quality protein, carbohydrates, vitamins, minerals, and essential fats to give you energy to run a marathon. 

1 cup (250 ml) eggplant, cubed
1 cup (250 ml) nugget potato, cubed
1 cup (250 ml) zucchini, cubed
1 cup (250 ml) carrots, diced
1/2 cup (125 ml) onion, chopped
2 cloves garlic, minced
2 tbsp (30 ml) coconut oil
1 cup (250 ml) navy beans, cooked
1 cup (250 ml) green beans, cut 1 inch (2.5 cm) and blanched
2 cups (500 ml) vegetable stock or filtered water
2 cups (500 ml) tomato juice
Sea salt or vegetable salt, to taste
4 slices whole-wheat baguette
2 tbsp (30 ml) butter
Olive oil
Parmesan cheese, freshly grated

In large pot, heat coconut oil and gently saut?ggplant, potato, zucchini, carrot, onion, and garlic two to three minutes. Add navy beans, vegetable stock, and tomato juice. Bring to boil and simmer, 10 to 12 minutes. Season to taste.

In the meantime, blanch green beans in boiling salted water for four minutes. Drain and rinse with cold water.

To make the croutons, butter both sides of bread and broil for two to three minutes until golden.

Spoon soup into bowls, add green beans, and drizzle with olive oil. Place crouton on top of soup and top with freshly grated Parmesan cheese. Serves 4.

 Source: alive #255, January 2004