I simply love comforting homemade soups, especially when the weather starts to turn cooler like it is now. I’ll make an easy soup in the slow cooker or on the stove top for dinner. I’ll use the leftovers for my lunches during the weekend. With a little meal planning, I don’t have to worry about lunches at all! One of my favourite kinds of soup is an Italian Minestrone Soup.
The nice thing about this minestrone soup is it’s healthy and could be made gluten free if you omit the pasta. Add some extra vegetables or leave out the ones you don’t like. So versatile! But the flavours are not lacking. Serve up a bowl of this soup with a side of buttered crusty bread (if you’re not watching your carbs that is) topped with a bit of grated parmesan cheese.
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 - 5 cloves garlic, minced
- 3 medium carrots, diced
- 4 stalks celery, diced
- 2 cans diced tomatoes 14.5 oz
- 2 tbsp tomato paste
- 4 cups stock (vegetable or chicken)
- 2 cups water
- 1 tsp dried oregano
- 1 bay leave
- salt and pepper to taste
- 1 can red kidney beans 15 oz
- 2 zucchinis, peeled and diced
- 1½ cups small dried pasta
- 2½ cups baby spinach, chopped
- Finely shredded Parmesan cheese, for serving
- In a large pot, heat olive oil over medium heat. When hot, add in diced onion. Sauté until onions are translucent. Add in garlic for an additional minute.
- Add in chopped carrots and celery and cook until carrots are slightly tender. Stir in oregano and bay leaves.
- Next, add in cans of diced tomatoes, tomato paste, stock, water and spices. Bring liquids to a boil and add in beans, zucchinis and small pasta.
- Simmer until vegetables are tender and pasta cooked, remove from heat and stir in the baby spinach.
- Serve with grated parmesan if you wish.