Vegetable Minestrone

I love soup. I love being able to snuggle up with something (book, cat, Steve, remote, etc.) and eat a bowl of soup. Soup is my comfort food. Can you tell that I love soup? Moving on.

Last week, we got hit hard with snow. It was cold and miserable, and I just wanted to be comfortable. Hence, my soup raid. Steve suggested making chicken noodle soup (always a good choice) but then I found a recipe for minestrone that had me hooked.


Vegetable Minestrone
Adapted fromĀ Eat Yourself Skinny

2 Tbsp olive oil
1 small onion, chopped
1 small zucchini, chopped
1/2 cup green beans, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 (or 7 oz) can red kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
1 tbsp fresh parsley, minced
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried basil
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells


  1. In a large pot, heat olive oil and saute onion, garlic, zucchini and green beans for about 5 minutes, or until onions are cooked through.
  2. Add vegetable broth, water, tomatoes, beans, carrots and spices to the pot. Bring this to a boil. Once boiling for a couple of minutes, reduce heat and simmer for 20 minutes.
  3. Add spinach and pasta shells. Cook for another 20 minutes, or until pasta is cooked.

This will give you about eight 1 1/4 cup servings. Points per serving: 4 pts.


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