A Healthy, Warming Soup To Activate Your Metabolism On Cold And Rainy

Hey y’all, today I wanna share with you my favorite minestrone soup recipe. It’s hearty, healthy, and perfect for those cold and dreary days when you need something warm to cozy up to. Here’s how to make it:

Minestrone Soup Recipe

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pasta shells
• Grated parmesan cheese for garnish

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add onion, garlic, celery, and carrots and saute until the vegetables are soft, about 5 minutes.
2. Add zucchini, tomatoes, broth, chickpeas, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 15 minutes.
3. Add pasta and cook until tender, about 10 minutes more.
4. Serve with grated parmesan cheese.

How to Prepare:

This minestrone soup is simple to prepare and can be ready in about 30 minutes. It’s perfect for a quick and easy weeknight dinner, or you can make a big batch and freeze for later.

Preparation Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

This recipe serves 4-6 people.

Nutrition Facts:

• Calories: 206
• Total Fat: 3.2g
• Saturated Fat: 0.6g
• Cholesterol: 0mg
• Sodium: 685mg
• Total Carbohydrate: 37.1g
• Dietary Fiber: 10.8g
• Sugar: 9.8g
• Protein: 10g

Tips:

• You can use any type of vegetable in this recipe. Try adding bell pepper, green beans, or spinach for extra nutrition.
• If you’re not a fan of chickpeas, you can substitute with any other type of bean, such as cannellini or kidney.
• For a creamier soup, add a splash of heavy cream or coconut milk before serving.

FAQs:

• Can I make this recipe in a slow cooker? Yes, you can easily adapt this recipe for a slow cooker. Combine all the ingredients except the pasta and parmesan cheese in a crockpot and cook on low for 6-8 hours. Add pasta during the last hour of cooking and serve with grated parmesan.

• Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

I hope y’all enjoy this minestrone soup as much as I do. It’s a delicious and comforting way to get your daily dose of veggies, and it’s perfect for those days when you need a little extra warmth in your belly. Let me know in the comments what your favorite soup recipe is!