Minestrone

When I set out to make this blog, I set a goal for myself to make it more than a simple cooking blog. I want to post content that helps people live their life better. As the daughter of two healthcare workers, I grew up with the privilege of having a mom and dad that had an extensive wealth of knowledge and resources to keep us healthy. They are my inspiration to start a weekly nutrition series, so that others may benefit as well.

This minestrone recipe is packed with fiber, which is important in aiding digestion. The vegetables used in this recipe – tomatoes, onions, spinach, etc., are prebiotic. Prebiotics are essential to maintaining healthy flora. This is a soothing meal that can help with issues from constipation to curbing hunger attacks. Aside from all the gut health benefits it offers, it is also a delicious meal that can be served as an appetizer, a side, or itself!

Ingredients:

2 Tablespoons Mazola or corn oil

1 large yellow onion, chopped

3 carrots, chopped

3 celery ribs, sliced

2 zucchini, diced

Garlic powder, to taste

Black pepper, to taste

1 teaspoon rosemary

2 15-oz cans diced tomatoes

1 1/2 cups kidney beans, cooked

6 cups vegetable broth

2 cups chopped spinach (fresh, canned, or frozen is fine)

2 cups small pasta, cooked separately

Parmesan cheese for garnishing, if desired

Instructions:

1. Heat the Mazola or corn oil in a large pot over medium heat. Once hot, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the diced zucchini to the pot and continue to cook for another 2-3 minutes.
3. Season the vegetables with garlic powder, black pepper, and rosemary. Stir well to combine. Adjust the quantities to your taste preference.
4. Pour in the cans of diced tomatoes with their juice and stir.
5. Add the cooked kidney beans and mix to incorporate.
6. Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
7. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
8. Add the chopped spinach to the pot and stir until the spinach is wilted and bright green, about 2 minutes.
9. In a separate pot, cook the pasta according to the package instructions until it is al dente. Once cooked, drain the pasta and add it to the soup. (Note: If you expect leftovers, consider adding the pasta to individual servings to prevent it from becoming too soft in the soup.)
10. Taste the soup and adjust the seasoning with more garlic powder, black pepper, or salt if necessary.
11. Serve the minestrone hot, garnished with freshly grated Parmesan cheese if desired.