Ok, this recipe, I have been making almost every Monday for years now. This super easy minestrone soup I crave every single week and it so happens to be full of nutritious veggies. And because we do overindulge over the weekend, I feel it helps us get our healthy habits back on track. It is still super hearty, full of flavor, and so colorful that you’ll forget that soups are boring. Or at least that is what happened to me.
Olive garden’s Minestrone Soup has been my absolute favorite for years. Every time I think of a hearty soup to eat, that is the one I think of. That is why I decided to venture myself into trying to come up with how to do it at home. This easy recipe by Tasty came to me from Pinterest heaven and boy, I was surprised at how easy it was to make. Tasty’s video recipes made me feel more confident that I could actually cook. I guess it is less intimidating to watch a recipe than to read it, I usually have so many questions.
I usually make this easy minestrone soup with the veggies I have on hand. But feel free to do it with whatever veggies you prefer. Now, I will admit that I forget to add the pasta and the beans most of the time, but the taste is just as good, and since I think of this soup as part of my detox, I think it works perfectly. I also usually make a big pot so that it’ll last for a few meals.
Do you have a recipe that you do every week? I would love to hear what it is!
Easy Healthy Minestrone Recipe
Ingredients
- 2 big garlic cloves, minced
- 1/4 medium onion, chopped
- 3 medium carrots, chopped
- 2 large celery sticks, chopped
- 1 big russet potato, diced
- 2 large zucchinis, diced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tbsp olive oil
- 2 handfuls spinach
- salt and pepper to taste
- 1/2 cup small pasta shells
- 1 can cannellini beans
Instructions
- On medium heat, pour olive oil on a big pot and once it is nice and warm, add the minced garlic and onion and sauté until onion is transparent
- Add diced carrots, celery, and potato and season with salt and pepper to taste and stir to mix with the olive, garlic and onion for about a minute or two.
- Once everything is nicely mixed, add in the can of diced tomato, juice and all and stir again.
- Pour over the vegetable broth (you can warm it off before hand, but it is not neccessary.)
- Add the paste shells, and zucchini, partially cover and bring pot to simmer for about 10 minutes. Or you can check the veggies until they are soft.
- Bring pot to a low heat and add beans and spinach, mix and let it cook for another 5 minutes.
Notes
