ever since I became a Certified PCRM instructor, I look for ways to get healthy and satisfying meals together easily and without much fuss. The fall chill inclines me toward making pots of soup that last for days.
So Simple Minestrone
1 yellow onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 handful green beans, 2 inch lengths and frozen is just fine
1 zucchini, diced ( my English friends call this courgette)
1 14 oz can of diced tomatoes
1 large package of vegetable broth, + 1 small package. ( I like Pacific brand the best),am out 5 cups
1 t dried oregano
1 t dried basil
2 bay leaves
Some olive oil
Sauté the onion till translucent. Add the garlic and sauté for 30 seconds. Add the carrot and celery and continue to sauté for 5 minutes more. Stir in the oregano and basil. Add the zucchini, green beans, veggie stock and diced tomatoes. Drop in the bay leaves. Bring to a low boil, then cover and simmer for 30 minutes.
Boil some noodles , like farfalla or another spirally noodle , separately and place in bowl. Ladle in the soup and eat!
