Quick Minestrone soup

When I started my MBA, and working outside the home full-time, and motherhood all back-to-back I envisioned plenty of time for extracurricular activities. Prior to these major life changes I worked out twice a day most days, made homemade granola weekly, and read for fun. I guess in my head I lived in a world with more than 24 hours in a day.

Unfortunately, I don’t live on whatever planet I thought I did so it is one workout a day, store bought granola, and a growing list of unread fun books piling up by the bed. One thing I hate to give in on though is a healthy meal for my family. That would be why this soup is a great addition to our recipe box (even Nick can throw it together in a pinch).

Quick Minestrone

-1 large yellow onion, diced

-2 carrots, diced

-3 stalks of celery, diced

– 1 Tbsp olive oil

-14.5 oz can dice tomatoes

-14.5oz can tomato sauce

-3 cups chicken broth

-2 cans white beans, drained and rinsed

– 2 tsp dried Italian seasoning (mixture of oregano, basil, thyme)

– ¼ cup fresh basil, minced

-2 cloves garlic, minced

-1/3 cup frozen corn

-1 cup frozen peas

-salt and pepper to taste

-extra water as desired

  1. Dice your onion, carrots and celery. Mince your garlic (or use jarred like I do)
  2. Heat the olive oil over medium high heat in a large stock pot
  3. Add your diced vegetables and sauté until onions are translucent
  4. Add the broth through the frozen peas to the pot and simmer for 15 minutes
  5. Add water and salt and pepper to desired consistency and taste

Quick minestrone soupServe with crusty bread and save the leftovers for a quick lunch or dinner to go.

Of course on the other planet I imagined only having spring and summer, but I live in Minnesota where winter trumps all.

So even after seven years of frozen tundra when I should be buying this . . .

MN winter

I am instead buying this . . .

Toms

So I guess I will curl up inside with my pretty bright shoes on and eat my soup to stay warm 🙂

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