Sunday, January 13, 2013

Clean Eating Vegetable Minestrone Soup

On a cold night with snow blanketing the ground, soup is the best. I am in Pullman visiting some friends and decided to make a hearty minestrone soup. I love soup, it is warm, comforting and totally satisfying. Making a big batch of soup is the best- you can use the left over for packed lunches, or even freeze portions for quick dinner fix. Feel free to add any vegetables that need to be used up in the fridge- the more the merrier!

Recipe rundown:

Adapted from Jamie Oliver

Serves 8

You will need: Soup pot, cutting board, knife, large spoon and measuring cups. 

1 tablespoon olive oil
2 clove garlic, peeled and chopped
1 onion, peeled and finely chopped
2 carrots, washed and chopped
2 sticks celery, chopped
1 zucchini, chopped
1 small leek, washed and chopped
½ teaspoon dried oregano
1 bay leaf
2 13.5 ounce cans diced tomatoes
1 large potato, scrubbed and diced
1 15.5 ounce can kidney beans, drained and rinsed
1 15.5 ounce can white beans, drained and rinsed
4 cups (1-quart container) low-sodium vegetable broth- more if needed
Large handful spinach, stalks removed, chopped
½ cup mixed small pasta shapes or quinoa
1/8 teaspoon sea salt
large pinch freshly ground black pepper
5 tablespoons grated Parmesan cheese; optional

1. Heat olive oil in a soup pot. Add the onion, garlic, carrots, celery, zucchini, and leek. Satue  over medium heat until the vegetables are tender- about 10 mins. Add the oregano and bay leaf and cook for a few more minutes.

2. Add the tomatoes, potato, beans, and vegetable broth and bring to a boil. Simmer for 30 minutes and then check the potato to make sure it is soft. It may need a few more minutes.

3. Now add your pasta of choice- preferably whole wheat or even quinoa would be great! Add the spinach and cook for 10 more minutes or until the pasta is tender. If too much of the liquid was absorbed by the pasta then add in more broth or water. Season with salt and pepper.

4. Serve into bowls and finish with Parmesan if desired. I love parm.

Comfort in a bowl.


  1. One of my favs. If I happen to have those hard "rinds" of parmesan that you can't grate - I throw them in with the broth for extra flava.

  2. It's a Sunday afternoon, I am exhausted and in need of yummy vegetable soup. This recipe by far seems best from my search. So now to get up and make fresh soup. Proud of you going against the norm, a college student eating healthy and proud of it!

  3. Success! Husband loved it and now it's getting frozen :)