Vegetable Minestrone Soup
A delicious way to use up leftover vegetables at the end of the week! Any vegetable goes, just pay attention to how fast it cooks. Add firmer vegetables sooner and softer vegetables later on in the cooking process.
1 TBSP extra virgin olive oil
1 small red onion, chopped (or 1/2 of a large)
3 celery stalks, sliced
3 carrots, peeled and sliced
1 bell pepper, chopped
1 cup mushrooms, chopped
1/2 tsp salt
1 tsp dried oregano
1/2 tsp fennel seeds
Pinch of red pepper flakes
3 garlic cloves, minced
1 zucchini, halved and sliced into 1/2 inch pieces
1 can chickpeas, rinsed and drained
14.5 oz can crushed tomatoes
8 cups vegetable broth
2-4 cups of baby spinach
3 cups dry pasta, cooked separately
Add olive oil to a large pot over medium heat.
When the oil is heated, add the onion through red pepper flakes and cook for 3-5 minutes until softened.
Next, add the garlic and cook for 1-2 minutes until fragrant.
Then, add the zucchini through the vegetable broth, bring to a boil, then turn to low and simmer for 30 minutes.
Meanwhile, cook the pasta until Al dente and store it separately.
Serve by spooning soup over pasta and eat while still hot!
Tip: Store half of the soup in the freezer for up to 3 months for a quick dinner option when you don't feel like cooking!