I’m not sure where the inspiration hit for a big pot of minestrone. But it hit hard.
Maybe it was the bounty of fresh veggies that are called for. Or the fact that it’s an incredibly low-maintenance kind of meal (my favorite).
Whatever it was, this minestrone is the perfect mid-week treat.
Pairing it with your favorite (hummus) sandwich should be thought of as a major bonus.
You can thank The Hubster for that gem. It was his idea.
Did I mention it’s low-maintenance? Seriously, it takes 20 minutes from start to finish.
I was able to make it and eat it in the hour I had between finishing up a project and teaching a class on social media.
And for those of you that can’t do tomatoes (or gluten), may I suggest a delicious quinoa minestrone instead?
A fresh, delicious bowl of summer that whips up in 20 minutes.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1-2 tbs olive oil
- 1 onion, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- dash cayenne pepper (optional)
- 1 (28-oz) can diced tomatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups vegetable broth
- 2 cups water
- 1 cup whole wheat pasta
- 1 cup packed spinach
- salt and pepper to taste
- Heat oil in a 6-quart pot over medium heat.
- Add onion, and cook for 2-3 minutes.
- Add carrot, celery, garlic and cayenne pepper (if using). Saute vegetables are slightly tender, about 3 min.
- Add tomatoes, green beans, broth, water, and pasta and bring to a boil.
- Reduce heat and simmer, covered, until pasta is tender, about 10 min.
- Stir in spinach.
- Serve hot!
Dairy free, corn free, soy free, and egg free.