A spoonful of sugar may help the medicine go down, but who needs that when just a spoonful of this hearty minestrone soup is the medicine! Not only will the comforting dish keep you warm, but it’s super-loaded with nutritious ingredients to fire up both your body temperature and your immune system.
The best part about making this recipe is that you don’t have to run out during a brutal blizzard to fetch ingredients. Use the following ingredient list as a guide, but feel free to throw in whatever frozen veggies you have, greens (even if they’re wilted or on their way out!) and any kind of pasta—plus canned beans and crushed tomatoes from your pantry stash.
Ingredients
2 Tbsp. Vitacost Avocado Oil
1 large onion, chopped
3-4 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
1-1/2 cups green beans, trimmed & diced
1 tsp. dried oregano
2 bay leaves
2 tsp. fresh basil, diced
1/2 tsp. Vitacost Himalayan Pink Salt
1/4 tsp. ground white pepper
1 can (28 oz.) diced tomatoes
1 can (14 oz.) crushed tomatoes
2 tsp. apple cider vinegar
2 Tbsp. tomato paste
5 cups vegetable broth
1 cup filtered water
1/2 cup dry white wine
1 can (15 oz.) kidney beans, rinsed
1 cup elbow macaroni or pasta shells
2 cups spinach
2 tsp. fresh lemon juice
Directions
1. In large pot, warm oil on medium-high heat. Add chopped onion, carrots and celery. Sauté 5-7 minutes or until translucent (not browned). Set to high and de-glaze with white wine. Simmer 1-2 minutes.
2. Reduce heat to low and simmer. Add tomato paste, salt, pepper, green beans, garlic, bay leaves, oregano, basil, crushed and diced tomatoes, vegetable broth, water and kidney beans.
3. Set to medium heat and cover 10-15 minutes. Remove lid and add pasta and beans. Cook uncovered for additional 15-20 minutes. Pasta should be al dente.
4. Remove from heat and spoon out bay leaves. Stir in lemon juice and spinach. Ladle into bowls and serve with toasted bread or Parmesan cheese on top.
Chef’s tip: The great thing about this recipe is how universal it is. Feel free to use pinto beans, collard green or any seasonal vegetables of your choice!
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