I was dying for some minestrone soup the other day. I love having a big pot of soup on hand to dunk into throughout the week! I typically add a little broth each time I reheat a bowl as the liquids tend to get soaked up into the veggies and pasta. This is a great one for winter (or a cool Washington summer). Whip up a batch of bread, pour yourself some olive oil and balsamic and you’ve got yourself a delicious Italian meal.
As a splurge, I added some veggie Italian sausage to my bowl last night–oh my word, was it delicious or what.
Recipe Inspired By cleangreensimple.com
- 1 medium white onion
- 1 celery stick minced
- 1 medium zucchini chopped
- 4 tsp minced garlic
- 4 cups veggie broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 2 medium tomatoes, diced
- 1 carrot stick, diced
- 2 TBLS fresh parsley (or a shake or two of dried if you don’t have fresh–I didn’t)
- 1 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 TBSP fresh basil finely chopped
- 1/4 tsp dried thyme
- 4 cups fresh spinach
- 3 cups hot water
- 2 cups whole wheat pasta of your choosing
- Saute Onion, garlic, and celery over medium heat for about 5 minutes.
- Add vegetables, broth, herbs, beans and hot water to pot and bring to a boil. Reduce to simmer and let it hang out for about 20 minutes.
- Add spinach leaves and pasta and allow to cook for about 20 more minutes or until pasta is soft.