Super Easy, Healthy Minestrone Soup

28 01 2011

One of the most important things I have learned from my journey towards living a healthful lifestyle has been the importance of eating well. I cannot rely on exercise alone to keep me fit and healthy. And if you’re like me, cooking is not always at the top of my to-do list. If you make time, though, and cook a few healthy meals a week, you will see changes in your body. When we treat our bodies well and give them the fresh, natural foods they desire, you’ll feel energized and slim. And cooking can be so simple! All you need are the right recipes!

I love making soups because they are one of the most healthy, filling foods you can eat. The liquid and fresh veggies fill you up for hours. Plus, you get a few servings of vegetables without feeling bored. The calorie content is low, also, so soup keeps you full while slimming you down. Just be sure to avoid cream and starch based recipes.


The fresh vegetables add color to this tasty soup

I adapted this minestrone soup recipe from Betty Crocker’s Vegetarian Cooking. It is super easy to make and absolutely DELICIOUS. This recipe makes about four servings, and I like to make it all and save it for later in the week. Or make your roommates happy and cook for them, too.

Plan for about forty minutes for the whole recipe. It may sound like a lot, but it’s really easy and the soup just boils or simmers on the stove for most of the time. Add spices as you see fit–I love spicy food, so I add a lot of ground red pepper! You can also serve a bit of fresh, whole-wheat bread on the side. Pita bread is tasty, too.

Minestrone Soup

Tbsp olive oil

1/2 white onion, coarsely chopped (1 cup)

1 green pepper, coarsely chopped (1 cup)

2 cans Italian style stewed tomatoes with basil, oregano–undrained

2 cans vegetable broth (low sodium)

1 can dark red kidney beans, drained, rinsed

I cup uncooked small whole-wheat pasta shells

1 medium yellow summer squash, chopped

Spices to taste–cayenne, pepper, garlic, salt, oregano, basil

In a 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper and cook 3-5 minutes, stirring occasionally until crisp-tender.

Stir in stewed tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.

Stir in pasta and squash. Heat to boiling over medium-high heat. Boil 8-10 minutes, stirring occasionally, until pasta is tender. Add spices like cayenne, pepper, garlic, oregano to taste. Sprinkle with parmesan cheese (optional).



One response

31 01 2011

I definitely think the best part about this soup is that it’s great for leftovers! I hope it’s as easy to make as it sounds too!

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