Happy Friday! The weekend is here!
If you missed yesterdays post, be sure to check it out and join in on the giveaway that ends tonight at midnight!
I am headed down to south Georgia this afternoon with my parents for a wedding but first I wanted to share one of my favorite fall/winter recipes that a few of you asked about over on Instagram.
With a fall chill in the air, this soup is sure to warm up any guests you might have this weekend. A perfect soup to keep hot on the stove all day long, welcome fall with this easy, oh so healthy Minestrone soup.
This was one of the first recipes that I cooked as a newly wed, and it still remains one of my go to one-pot dinners. In fact, even my meat eating husband even requests it quite often!
Recipe adapted from here.
Prep time ~15 minutes; Cook time
- 2 tbsp olive or organic canola oil
- 1 large onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 small green bell pepper, diced
- 4 cloves garlic, minced
- 2 zucchini, diced
- 1/3 lb (1.5 cups) green beans, trimmed into 1-2 inch pieces
- 1 cup chopped spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- 1, 28 oz can no salt added diced tomatoes
- 1, 14 oz can no salt added crushed tomatoes
- 1/2 cup red wine
- 6 cups unsalted vegetable stock
- 2 cups kidney beans (I used dried and soaked beans but canned would work too, just buy no salt added)
- 1 cup garbanzo beans (I used dried and soaked beans but canned would work too, just buy no salt added)
- 2 cups whole-grain (gluten free if necessary – I used rice pasta spirals but elbow or any variety would work too)
- salt and pepper to taste
- parmasean cheese or nutritional yeast for topping (optional)
- Cook the pasta according to package directions.
- Meanwhile heat the oil in a large soup pot over medium high heat. Add the onion and cook until translucent, ~4 minutes.
- Add the celery, carrot, bell pepper and garlic, cook until tender, ~5 more minutes.
- Add the zucchini, green beans, spinach and herbs, cook for ~3 more minutes.
- Add both cans of tomatoes, red wine and vegetable stock and bring to a boil.
- Reduce the heat to medium-low and simmer for ~10 minutes.
- Stir in both beans and continue to cook until the vegetables are tender, ~5 more minutes.
- Stir in the pasta, season with salt and pepper and ladle into individual bowls.
- Top with parmesan cheese or nutritional yeast and enjoy.
I hope you all have a wonderful weekend! Be sure to check back tomorrow (yep! Saturday!) for my second post as a member of The Recipe Redux. Not giving anything away, but you don’t want to miss this sweet Saturday treat!