For those of you who may already know, I’m a soup girl through and through. I could eat soup everyday. It’s the dish I most often make for meal prep too. It’s so hearty, comforting, and healthy. Comfort food at it’s finest for me. It’s super easy to make a big batch of and store into mason jars to have some quick and easy meals for lunch or dinner (just add a salad and some crusty bread). The great thing about soup is that it’s always better the next day after the flavours have all meshed together. Yum.
Probably my most favourite soup ever is minestrone. It’s got you covered with lots of vegetables, legumes, greens, and a starch.
1 yellow onion, chopped finely
2 cloves of garlic, minced
3 tbsp extra virgin olive oil
4 carrots, peeled and chopped
4 stalks of celery, chopped
2 white potatoes, peeled and cubed
1 zucchini, chopped
796 ml can low sodium diced tomatoes (with juices)
540 ml can of red kidney beans, rinsed well
1/3 cup pasta
1/2 cup fresh baby spinach, rinsed and chopped
8 cups good quality vegetable stock
2 tbsp red wine
2 tbsp dried oregano
1 tbsp dried basil
1 bay leaf
sea salt & black pepper (to taste)
Optional: cheese to garnish (omit cheese if vegan)
- Heat olive oil in a large pot over medium heat. Add onions and garlic. Sauté until soft (about 3-5 minutes). Add in carrots, celery, potatoes and oregano. Cook for 5-7 minutes.
- Add vegetable stock, diced tomatoes, red wine, basil, bay leaf, kidney beans, pasta and zucchini. Bring to a boil and simmer for 30 minutes.
- Add in the spinach and simmer for another 5-7 minutes.
- Season with more oregano, sea salt & black pepper. Remove the bay leaf.
- Garnish with shredded cheese if you wish, and fresh cracked pepper. Serve with salad and fresh baguette bread for dipping.
- Store leftovers in a mason jar for up to one week.