Warm yourself up with a big bowl of Minestrone!
This hearty minestrone soup is as easy as it gets! You can either cook it up on the stove-top or let it do its thing in the slow-cooker. My forever guy works outdoors in the winter, so it’s a great lunch option for him to bring along in his thermos.
When I picked up a 24-hour cold over New Years, this baby nursed me back to health.
With a gorgeous blend of veggies, including a handful of spinach, some comforting beans, and pasta I got to treat myself to a little bit of everything. Whenever I get sick I like to load up on the greens and comfort myself with some warm dishes, so this was the best of both worlds.
It’s thick, hearty and super yummy! When January gives you piles of snow and below 0 weather, there’s nothing that will soothe you more than a hot bowl of soup! 😊
- 1 tsp olive oil
- ½ cup white onion, chopped
- 4 cloves of garlic, chopped
- ¾ cup carrots, shredded
- ½ cup celery, chopped
- 1 28 oz can
- 1 15 oz can cannellini or white kidney beans
- 1 cup chopped zucchini
- 3 cups water
- 2 cups vegetable broth
- ½ tsp salt
- ½ tsp oregano
- ¼ tsp thyme
- ¼ tsp black pepper
- 2 cups egg-free, conchiglie pasta (sea shell shaped)
- 1 cup baby spinach
- 3 tbsp chopped basil
- Strain and rinse canned cannellini beans. Set aside.
- Add oil to large soup pot.
- Heat on medium.
- Add chopped onion and garlic cooking for about 5 mins.
- Add carrots, celery and canned diced tomato.
- Turn up the heat and bring to a boil.
- Stir in the white beans, zucchini, water, vegetable broth,
saltand spices. Cook for 15 to 18 minutes.
- Add pasta and simmer until pasta softens (15 mins or so).
- Heat on low. Add salt and herbs to taste.
- Toss in spinach and 2 tbsp chopped basil. Simmer for another minute.
- Serve hot and garnish with freshly chopped basil.
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