Easy-Peasy Minestrone Soup

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The basics

Prep Notes

This simple soup is the perfect fix for the colder temperatures approaching. It’s made with hearty beans and a healthy blend of vegetables, making it a great dish for lunch or dinner. The fresh, easy-to-find ingredients make it a seamless recipe for the whole family to enjoy all week long.

Ingredients

4 large carrots
4 celery stalks
1 cup diced red onion
2 cups fresh spinach
1 box organic shell noodles or elbow quinoa noodles
32 ounces organic bone broth
32 ounces organic vegetable broth
3–4 garlic cloves
2 cups frozen green peas
1 can cannellini beans
1 can red kidney beans
1 can garbanzo beans
1 handful fresh parsley leaves
5 ounces tomato-basil sauce
Italian seasoning
pink salt and pepper

Directions

Wash and cut carrots and celery into small pieces.
Remove stems from spinach, chop, and set aside.
In a pot, add noodles to boiling water and cook al dente. (Leave a little firmer than normal since they will be added back into hot water.) Rinse with cold water so they don’t stick together.
Heat a large pot on the stove and add bone broth and veggie broth. Add carrots, celery, onion, garlic, and peas to the soup mixture. *HOLD OFF on the spinach.*
Rinse and drain beans and add them all to pot.
Rip parsley into small pieces and add to pot.
Add sauce to pot and stir well.
Let cook on medium heat for about 30 minutes.
Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt, and pepper. Cook until noodles are fully cooked and carrots are tender.

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Easy-Peasy Minestrone Soup

Prep Notes

Ingredients

Directions

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