Minestrone Soup

Somewhere along the line when I was in high school and started getting into nutrition I adventured into the cooking world. In an effort to get my parents to start eating more vegetables, I figured what better way to do that then in a soup that is full of them!? Well, however many years later it has been, my dad requested the recipe for my minestrone and so I thought I would share it with you too! It really is one of the easiest things to make, and you can make it in 30 mins or let it simmer in a crockpot all day, up to you.

TGISS (thank god it's soup season!)

Ingredients:

• 1 yellow onion, diced

• 2-3 carrots, peeled and diced

• 2-3 celery stalks, diced

• 2 zucchini squash, diced

• 1 jalapeño, diced

• 3 cloves of garlic, minced

• 2 14oz cans of no salt added diced tomatoes

• 1 can white beans (cannellini, great northern, etc.), drained and rinsed

• 1 can dark red kidney beans, drained and rinsed

• 4 cups of vegetable broth

• 1 bunch of kale, stems removed and leaves chopped

• 2 teaspoons of Italian seasoning

• 1 teaspoon of garlic and herb seasoning

• Salt and pepper

Directions:

1. Sauté onion, carrots, and celery in 1-2tbsp of olive oil for 3-4 minutes.

2. Add zucchini, jalapeño, garlic, and spices and cook for another 3-4 minutes.

3. Add tomatoes and vegetable broth and bring to a boil

4. Add beans, and reduce heat to low

5. Simmer for 30 minutes 

6. Add kale and cook for 5 minutes longer

7. OR throw everything in a crockpot and let it do its magic - however I have to say that I really think the sauté gives it a nicer flavor that you don't get with a crockpot. It is however much more convenient! 

Notes:

• I usually squeeze each bowl with some lemon juice and garnish with parsley and parmesan cheese!

• Other add in options: quinoa (add 1 extra cup of vegetable broth if you do this), shredded chicken, green beans, asparagus, any vegetable really!

So there you have it, my famous (at least I think so) minestrone soup recipe! Enjoy :)