Making a creative, healthy dinner these days is getting harder and harder. Between working, play time, daycare visits, training (or attempting to train) and an occasional crying baby, my hands seem tied. This minestrone soup was easy enough to make in stages, with some help from my husband. I prepped the vegetables before we went to visit a daycare and when we got home, while I was getting Zoey fed and ready for bed, Bruno made the soup, ate his dinner, then came and continued putting Zoey into a deep slumber as I ate my hearty bowl of soup. That’s what I call teamwork! Despite the effort, this minestrone soup recipe is absolutely amazing. I can’t believe I only discovered it now. It is definitely going to be a staple dinner in my household.
- 1 tablespoon margarine (I used vegan becel)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 chopped zucchinis
- 1 can petite diced tomatoes (not drained)
- 1 can kidney beans (cleaned)
- 1 can tomato sauce
- 5 cups of vegetable broth
- 1 tablespoon basil
- 2 teaspoons parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoons pepper
- 1 cup spinach leaves (about 2 small handfuls)
- 1 1/2 cups small shell pasta (I used Gogo quinoa pasta)
- Melt butter and olive oil in a large pot over medium-high heat. Add all the vegetables and onions and let it cook for 10 minutes until the vegetables are tender. You will need to stir occasionally.
- Add the diced tomatoes, kidney beans, tomato sauce, vegetable broth and spices. Stir everything together and let it hit a low boil. Once it is slightly boiling, turn down the heat to low and let simmer for 15 minutes.
- Add your spinach and pasta shells (uncooked). Let the mixture cook until the pasta is done. This should take about 10-15 minutes.
Enjoy with your favourite bread, or maybe a grilled cheese sandwich!