This year, Neal's training for a bike race in France. To get him ready, we've both vowed to eat a little healthier and incorporate more veggies into our meals. If you're resolving to do the same (or if you just like soup), check out this awesome recipe for minestrone. It's FULL of delicious vegetables and it only requires one pot (easy clean-up!).
What You'll Need:
2 teaspoons olive oil
1 medium yellow onion
1 pinch dried oregano
4 garlic cloves, minced
2 yellow squash, chopped
2 zucchini, chopped
2 carrots, chopped
1- 15 oz can of whole kernel corn
6-8 roma tomatoes, chopped
5- 14 oz. cans of chicken broth
1 can Great Northern Beans, drained
1 lb. Gluten Free elbow noodles or other small pasta
1 6oz. bag of fresh baby spinach
kosher salt and pepper
- Heat the olive oil in a large stock pot and cook the onion and garlic until fragrant.
- Stir in squash, zucchini, carrots, and corn. Add a pinch of oregano, a dash of salt, and a little black pepper. Sauté until the vegetables are tender.
- Add the chicken broth and tomatoes. Bring to a boil and then reduce heat and simmer for 20 min.
- Add the pasta, beans, and spinach. Cook for about 10 minutes until the pasta is tender, stirring occasionally.
- When the pasta is cooked, the soup is ready! We served ours sprinkled with a pinch of red pepper flakes for an extra kick.
Tip: This recipe makes a LOT of soup, but you can freeze it and enjoy it a few weeks later when you're ready to have it again!