Hearty & Healthy Minestrone

Hearty & Healthy Minestrone

Raise your hand if you love minestrone!  Who doesn’t right?! Nothing more comforting and cozy than a bowl of hearty, delicious soup! This one is super nutrient dense, gluten free, & vegan too!  It’s a great way to get in multiple servings of veggies.  Soup is hands down one of the best meals to meal prep… this is cooked in just one pot only and made with pre-chopped veggies, so there is minimal work involved.  Plus you get about 6 meals out of it!

Ingredients

14.5 oz container mirepoix (pre-chopped onion, celery, & carrots) OR 1 cup each of diced celery, onion, & carrots
1 tbsp avocado oil
3 cloves garlic minced
1 Zucchini chopped
1 tsp dried oregano
1 tsp dried basil
5 sprigs Fresh thyme  (leaves only)
Salt and pepper to taste
Pinch red pepper flakes
2 bay leaves
2 cups baby spinach
32 oz Veggie broth|
2 cups water
15 oz can diced tomatoes
2 cups of gluten free elbow pasta (I used lentil)
15 oz can white Navy beans

Toppings:
vegan grated parmesan
fresh thyme
lemon

Method

• Add 1 tbsp avocado oil to a large pot and heat over medium.

• Add onion, carrot, and celery and a pinch of salt.  Stir and cook until translucent, about 3-5 minute.

• Add the zucchini, garlic, oregano, basil and fresh thyme.  Cook until fragrant, about 3 minutes.

• Add can of diced tomatoes, broth, water, bay leaves, red pepper flakes and salt & pepper to taste.

• Raise heat, cover, and bring to a boil.  Lower heat to medium and bring down to a simmer.

• Add the pasta and beans, continue to simmer uncovered for 10  minutes until pasta is al dente. 

• Then add spinach and let wilt, cooking for another 3-5 minutes.

• Remove from heat and add lemon juice and more salt & pepper to taste. 

• Serve in bowls and add toppings!

Storage tip: I store the leftover servings in mason jars so it’s ready to go!
Make this soup, eat your veggies, & stay cozy friends!