Wonderful 30-min Summer Minestrone
This is my new favorite soup! It took me a bit less than 30 mins to make this soup and it gave me meals for days which I love.
One of my 5 year old boys even liked it and had a little bowl of it and loved it!
This soup is LOADED with goodness and is nourishing, cleansing and comforting - just the perfect meal!
Nutrition Highlight: Zucchini
Zucchini is a powerful anti-inflammatory food are rich in Vitamins A, C & B-complex as well as iron, zinc (both of which a large portion of the population in the USA is deficient in!), potassium and manganese. Zucchini is also rich in antioxidants which helps protect the body from aging, illness and disease.
Extra Virgin Olive oil - 2 tablespoons
1 Yellow Onion, medium sized, finely chopped (1 cup) 2 Carrots, finely diced (1 cup) 2 Celery Stalks, finely diced (1 cup) 4 Cloves Garlic, minced 1 Cup Tinned Tomatoes, diced 2 32 Fl. Oz Vegetable Broth 1 Can Northern Beans, 15oz (you can also use dry beans & soak like I do), you can use other beans too! 2 Bay leaves 2 Cups Zucchini, diced (you can also use 1 Cup Summer Squash + 1 Cup Zucchini) 1 Cup Green Beans, cut into 1/2 inch pieces 2 Cups Baby Kale (you can also use spinach) 1 Cup Small Brown Rice or Quinoa Pasta (ex shells or elbows 1/2 Cup Frozen Peas1/2 cup Sugar Plum or Cherry Tomatoes, cut in halves Sea Salt & Black Pepper to taste 1/4 cup Fresh Basil, chopped [optional] Instructions:
Heat the Olive Oil in a big sauce pan to medium heat. Add onion, carrots, celery and garlic and cook until soft for about 3 mins, stirring occacionally. Add Vegetable broth, tinned tomatoes, beans and bay leaves and bring to a boil, then leave to simmer for 20 mins. Then add the zucchini (and squash if desired), green beans, green peas, cherry tomatoes, kale (or spinach) and basil for the last 10 mins. Add the pasta for the last mins (read instructions on pack), I use brown rice/quinoa pasta from Trader Joe's that only take 2-3 mins to cook.
Season with salt & pepper, remove the bay leaves, enjoy!