Simple family-friendly comfort food, this recipe is perfect for a Monday evening. Use up your leftover veggies and pasta from weekend, and start your week off with a healthy soup packed with protein, fibre, vitamins and minerals. Tip: If you are pre-cooking pasta to add to this soup at the end, cook it just until it’s tender, as it will continue to cook in the hot soup after you add it.
1 tbsp olive oil
one medium onion, chopped
3 cloves garlic, crushed
2 ribs of celery, chopped
1 large carrot, cut into half moons
1 zucchini, unpeeled, cut into half moons
1 medium potato, peeled and cut into 1/2 inch cubes
1 -28 oz can crushed tomatoes
1.5 c. (or one can, rinsed) white beans
1.5 c. (or one can, rinsed) kidney beans
3 c. low-sodium veggie broth
1 tbsp fresh (or 1 tsp dried) tarragon
1 tsp dried thyme
3/4 – 1 tsp sea salt
1/4 tsp black pepper
1 c. packed, chopped kale or spinach
1-2 c. cooked whole grain pasta, *optional (use a gluten-free variety if you like!)
Heat the oil over medium heat in soup pot. Add onions and garlic and saute a few minutes, until onions soft.
Add celery, carrot, zucchini, and potato and stir to combine. Add tomatoes, white beans, kidney beans, broth, tarragon, thyme, salt & pepper, then stir and bring to a boil.
Reduce heat, cover, and let simmer on medium-low about 20-25 minutes, or until carrots and potato are soft.
Add kale or spinach, and cooked pasta if using, and heat through another 3 minutes or so until greens are wilted.