Anyone else excited because IT SNOWED?!?! Well, kind of. Sort of. Okay so the snow didn’t stick…But it was nice while it lasted.
Walking out of barre class yesterday morning and seeing those flurries was pretty magical. Armed with a venti skim chai, I hurried home because a snowy Sunday could really only mean one thing: a big bowl of homemade soup. And a cozy blanket. And Barefoot Contessa: Back to Basics on Netflix.
Okay, three things.
January’s kind of a weird month. I’m torn between going to barre, eating clean and sitting on the couch watching Netflix with a comforting bowl of Kraft mac ‘n cheese. I want to do everything and nothing at once. But this minestrone soup is the best of both worlds.
Like Hannah Montana. Boy, those were the days.
Focusing…Minestrone soup is a big ol’ pot of New Year’s resolutions-affirming vegetables and good things to those of us trying to find #BeachBody2016 after the holidays. Diced tomatoes, zucchini, kidney beans, cannellini beans and about 4 handfuls of spinach. Add fresh rosemary and a little bit of salt and pepper to season.
And about a cup and a half of macaroni noodles because a little carb in moderation never hurt anyone. Right?
I hope not because I had about 3 heaping bowls of minestrone soup yesterday. Beach body, here I come!
P.S. This was my second attempt at minestrone soup. The first attempt last week Sunday? Yeah, the success was short-lived. I went to bed feeling pretty good about myself. I had #mealprepped like a champ and had healthy lunches for the week. Until the next morning when I woke up to discover the broth had absorbed into the veggies. Oy vey. But I promise this second attempt more than makes up for it!
- 2 tablespoons olive oil
- ½ onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, chopped
- 1 medium zucchini, chopped
- 1 can diced tomatoes
- 1 rosemary sprig
- 8 cups vegetable stock
- 1 can red kidney beans, rinsed
- 1 can cannellini beans, rinsed
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons store-bought pesto
- 3-4 handfuls of fresh baby spinach
- In a large pot, heat the olive oil on medium heat. Add in the onin, carrots and celery and cook until onion appears translucent.
- Add the garlic and cook for 1-2 minutes.
- Toss in the zucchini, diced tomatoes and rosemary sprig and stir to combine.
- Cook for about 10 minutes to break down the tomatoes.
- Pour in 6 cups of vegetable stock and add the salt, pepper and the kidney and cannellini beans. Bring to a boil.
- Once it's boiling, lower the heat and let it simmer for about 30 minutes.
- After 30 minutes, stir in the pesto and baby spinach to combine.
- Add the remaining 2 cups of stock and heat through.
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