MINESTRONE VEGETABLE SOUP

I make this soup SO MUCH, because it is so easy to freeze and take as a compliment to a salad or light lunch! Now it’s finally time to share it with you all, especially after multiple requests on instagram and snapchat!

It is SUPER easy to make, especially if you have a slow cooker because you can drop all the ingredients in before you leave the house, and when you come home for dinner, voila! It will be ready. If you have leftovers, well, they will become lunch, dinner again, or be frozen for later. It is healthy, hearty and packed with flavor! I hope you make it.

MINESTRONE VEGETABLE SOUP

WHAT

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 teaspoons of garlic, minced
  • 6 cups vegetable or chicken broth (or more depending on wanted consistency)
  • 1 (14 ounce) can diced tomatoes
  • 1 can white navy beans
  • 1 can of kidney beans
  • 1 zucchini, quartered
  • 1 summer squash, quartered
  • 2 tablespoons of tomato paste
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon black cracked pepper (or 2-3 drops of black pepper essential oil)
  • 2 hands full of spinach (or can use frozen)
  • 1/2 cup fresh basil (or 1-2 drops of basil essential oil)
  • 2 cups small pasta like ditalini or elbow macaroni
  • Garnish with avocado and/or parmesan

HOW

If using the Slow Cooker (Recommended):

  1. Preheat slow cooker on high, and sautee onions in 1-2 tablespoons of olive oil for about 5 minutes.
  2. Put all of the other ingredients except for the pasta in the bowl of a slow cooker.
  3. Cover and cook on low for 8 to 10 hours.
  4. Just before serving, cook the pasta in boiling, salted water until al dente – follow directions on the box
  5. Drain the pasta and stir it into the soup.
  6. Serve topped with avocado and/or parmesan cheese

If using stove top:

  1. On a large pot, sautee onions in 1-2 tablespoons of olive oil for about 5 minutes.
  2. Put all of the other ingredients except for the pasta in the bowl of a slow cooker.
  3. Cover and cook on low for 8 to 10 hours.
  4. Just before serving, cook the pasta in boiling, salted water until al dente – follow directions on the box
  5. Drain the pasta and stir it into the soup.
  6. Serve topped with avocado and/or parmesan cheese.

This is how I enjoy this soup but it goes great with a side salad, sandwich, or just by itself!

Wondering how much water you should be drinking? Click here to learn!

I’ve been an avid infused water drinker for the past 5 years and I swear by it!

ENJOY!

Xo, Ana

Count Colors, NOT Calories!
Color your Plate, Color your Life.
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If you’re interested in learning more about cooking with essential oils, please leave me a comment, send me an email or visit my essential oil page! I just love using these powerful oils to add flavor and benefits to the health and wellness of my family!

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