Minestrone is such a wonderful soup because it has so many different things in it! Veggies, beans, and pasta all in one. It’s filling and healthy and definitely a staple around our house in the cooler months. It’s my mom’s favorite soup and also one of my best friend’s, so I guess it’s more popular among the soup choices but it’s so easy to make so no need to grab a can while perusing the soup aisle. You can make it easier on yourself and buy prechopped mirepoix (Trader Joe’s), canned beans, and minced garlic. I make mine oil free, and serve it with apple and/or fresh bread on the side. Hope you try it in the upcoming winter months!

Minestrone Recipe

1/2 cup each of chopped carrots, onion, and celery

3/4 tbsp minced garlic

1 14oz can diced tomatoes

6 cups vegetable stock or water mixed with a tbsp Better than Bouillon vegetable flavor

1 large zucchini, halved and chopped

1 can dark kidney beans, drained and rinsed

3 oz whole wheat pasta, pick a small size

half of a bag of baby spinach

1 tsp dried thyme

1 tsp oregano

1/2 tsp onion powder

1/2 tsp garlic powder

dash of salt and pepper

1. In a large stockpot, saute the mirepoix (carrots, onions, celery) for 5-7 minutes until tender.
2. Add in the minced garlic and cook an additional 2 minutes.
3. Add in the diced tomatoes, spices, beans, zucchini, and veggie stock.
4. Bring to a boil and add in the pasta, then turn down to a simmer.
5. After 5 minutes add in the spinach and stir.
6. Simmer another 5-7 minutes and it’s ready to serve!