Minestrone soup is such a great dish to fill you up for dinner without feeling like you’re over-eating or having too much carbs. It’s super easy to make and great for fall or even summer days!
Based on a recipe by The Minimalist Baker.
- 2 Tbsp water (or oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced into thin rounds
- 150 g green beans, trimmed and chopped (or use canned beans)
- 1 small zucchini, sliced into rounds
- 1 can diced tomatoes
- 6 cups (almost 1.5L) vegetable broth
- 2 tsp basil
- 2 tsp oregano
- 1 Tbsp nutritional yeast
- Pinch red chili flakes, pepper & salt
- 1 Tbsp coconut sugar (or other sweetener)
- 1 can white beans or chickpeas, rinsed + drained
- 2 cups fusilli pasta
- Large handful of leafy greens like kale or spinach, chopped
- Step 1 Heat a large pot over medium heat. Add water, onion, and garlic and stir. Cook for 3 minutes.
- Step 2 Add carrots and green beans and season with salt and pepper. Stir and cook until the vegies have softened, about 4-5 min.
- Step 3 Add zucchini, canned tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flakes, coconut sugar, and beans. Keep stirring.
- Step 4 Add pasta and stir. Cook for 10 minutes.
- Step 5 Reduce heat to low and simmer for 4-5 minutes, stirring occasionally.
- Step 6 Add leafy greens and stir. Cook for another 3 minutes to wilt the greens.
- Step 7 Serve in bowls or let it cool and store in air tight containers up to a week in the fridge or a month in the freezer.