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Monday Minestrone

monday minestrone
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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.

Ingredients:

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!) 

To prepare:

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.

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