It was freezing this past week. I’m quite sure you’ve heard that about a million times, or maybe saw a few pictures on Instagram and Facebook?
Freezing temps aside, I thought it would be a perfect time to make this Minestrone. This is one of my favorite soups I’ve ever made. I found the recipe in an old cookbook I bought at a garage sale for 75 cents and made it a few summers ago.
I love to cook a bunch of food for the whole week on the weekends when I don’t have as much going on. I made this soup, used some of the leftover chopped celery for a quick egg salad and made muffins (recipe coming soon!).
It’s one of those recipes that never goes out of style and can be made a bunch of different ways. It makes a TON. I ate it for dinner twice this week and then leftover for lunch one day. I froze about half in a plastic container for another time.
It’s super healthy from all of the veggies and beans. I also used homemade vegetable stock so it’s lower in sodium.
To make veggie stock I add scraps from chopping veggies, such as the greens from the carrots used in this soup, into a bag in the freezer. When it gets full I add it to water with salt and pepper to make stock! Super easy/ cheap.
Chopped veggies, canned tomatoes, kidney beans and orzo pasta make this soup hearty and delicious! Perfect for a cold day!
Adapted from: The Ultimate Fat Free Cookbook
1 Onion, Chopped
1 stalk Celery, Sliced
2 Carrots, Diced
2 cloves Garlic, Crushed
2 1⁄2 cups Vegetable Stock
1 can Chopped Tomatoes, 28 oz can
1/2 cup Orzo (or other small) pasta
1 teaspoon Sugar
1 can kidney beans
1 can no sodium added peas
Salt and Pepper
Step 1: Sautee the onion, celery, carrot and garlic into a large pan until soft. Add the veggie stock, bring to a boil, cover and simmer for about 10 minutes.
Step 2: Add the canned tomatoes. Bring back to a boil and add the pasta. Simmer for 10 minutes until tender.
Step 3: Add beans and peas. Season with sugar, salt and pepper to taste.