Minestrone Soup!
When it starts to get chilly out, the first thing I think to make is soup. Soups are super easy to make and packed with nutrients. Also, super satisfying.
You can always make a double batch and freeze some. Thaw out the frozen soup in a pot on the stove and it’s perfect for a a quick lunch or dinner.
Minestrone soup is one of my favorites. I love loading my soups with vegetables and the tomato-base broth in the minestrone gives it a yummy richness.
This soups takes about 30 minutes to make. Throw on a podcast or music and get chopping. Dinner will be ready in a flash.
Ingredients:
Extra Virgin Olive oil
1½ cups chopped yellow onions
3 cups (½-inch) diced carrots (5 carrots)
2 cups (½-inch) diced celery (4 stalks)
2½ cups (½-inch) diced peeled butternut squash (you can get the pre-diced squash)
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned or boxed organic diced tomatoes
6 to 8 cups organic vegetable stock
2 bay leaves
Kosher salt and freshly ground black pepper
2 (15-ounce) can cannellini beans, drained and rinsed
8 to 10 ounces fresh baby spinach leaves (or more)
Instructions:
1. Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
2. Add the tomatoes, 6 cups of the vegetable stock, the bay leaves, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
3. Discard the bay leaves. Add the beans and heat through. The soup should be quite thick but if it’s too thick, add more vegetable stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Depending on the saltiness of the vegetable stock, add another teaspoon or two of salt to taste.
Enjoy!
