I have so much going on this week I wanted to make a bunch of easy-to-heat meals on Sunday that we could eat throughout the week. Even with it being light later on, I still haven’t been able to take advantage of being able to cook AND photograph at dinner time. I’m not to worried about it though because I have a lot of ideas brewing, and I see some more time for blogging in my future!
I made this super easy minestrone soup minus the pasta to fit in with The Hubs diet. When I was making it, he said “this will probably be your last soup for a while since it’s so warm now.” As much as I love soup, I’m happy to admit he’s probably right. I definitely love summer more than I love soup. I know its still cold in other parts of the country so enjoy this soup while you can! Very easy, very healthy and best of all, you can make it ahead of time and re-heat it when it’s time to eat!
Minestrone Soup recipe from Mayo clinic
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups fat-free, unsalted chicken broth
2 large tomatoes, seeded and chopped
1/2 cup chopped spinach
1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed
1/2 cup uncooked small shell pasta
1 small zucchini, diced
2 tablespoons fresh basil, chopped
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.
Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately.