Minestrone Soup Recipe

Hello lovely people,

I’m coming to you with a new recipe and I think you’re going to like it. I specifically tried this one out with the realization that I needed a detox from all the Thanksgiving food. Don’t get me wrong, I LOVE Thanksgiving food, but when you stuff your face with it for a whole weekend, it gets to be a little much. During the holidays, I fully expect to get my fair share of junk food and I’m okay with that. I don’t try to completely restrict myself during the holidays, but instead I just listen to my body. Here is what my Thanksgiving looked like: I had a full plate of chicken noodles, green beans, corn casserole, multiple rolls, two slices of pumpkin pie, a slice of apple pie, and then a second helping of chicken and noodles later in the day. Oh, and a couple glasses of wine. I was thankful for all the yummy food I got that day and took a step back the next day. I filled my meals with a lot of fresh fruit and leftover turkey. I gave my body the chance to recalibrate and give it the nutrients it craves.

I want everyone to realize they don’t need to stay away from the treats this holiday season. Listen to your body, realize when you’ve had enough, and let your body detox the next day. This is why this recipe is so perfect for the holiday season. Minestrone soup is not only low in calories, but its filled with loads of veggies and fiber. It is the perfect meal for in-between holiday treats to help your body detox.

Minestrone Soup Recipe

Time: 52 mins      4-6 servings

• 3 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, peeled and diced
• 2 ribs of celery, diced
•  salt and pepper
• 3 cloves of garlic, minced
• 1 tbsp tomato paste
• 4 cups chicken broth
• One can 28oz diced tomatoes
• One 15 oz can garbanzo beans
• One 15 oz can kidney beans
• 1 bay leaf
•  1 zucchini diced
•  oregano and Italian spice to taste

1.) In a large pot: add olive oil, onion, carrots, celery, and garlic over medium heat. Season with salt and pepper. Stir frequently until veggies are soft, about five minutes.

2.) Add tomato paste, broth, diced tomatoes, beans, oregano, Italian spices, and bay leaf.

3.) Bring to a boil, reduce to a simmer and cook for about 30 mins. Add the zucchini with about 10 mins of cook time left.

4.) Take out bay leaf and season with salt and pepper.

5.) Garnish with parmesan and parsley (optional)

I love all soup, but I especially like this soup because of how it’s so versatile. Don’t be afraid to take out vegetables you don’t like or add some you do like. I will also add meat to this soup, usually ground beef. Have fun with it!

Enjoy and let me know what you think in the comments!

If you like this recipe, check out my salmon recipe!

It’s the Season to be Merry and Bright

Christmas is on its way and I’m beyond excited! I’m coming out with a bunch of new posts this month that are all holiday related. So, look for new recipes for healthy gingerbread men, Christmas granola, and so much more! Also, look out for a special holiday giveaway. I will be posting the announcement for the giveaway on my blog and Instagram. Merry Christmas!