A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.
I can’t help but laugh when people suggest that because I live and grew up in Canada, I somehow have a higher tolerance for winter. True, I have endured 26 years of winter, but by no stretch of the imagination am I “used to it”. In fact, as I get older my threshold for winter has absolutely decreased. I just don’t go outside for 8 months of the year…
I especially love when non-Canadians make a gross generalization regarding “Canada” as though it is some northern arctic wasteland. Yup, I’m from Canada but did you know that TEN US States are actually north of Toronto? #funfact
I try to keep this place pretty positive, but today I’m using the blog to vent my frustrations regarding my arch nemesis, winter.
Now I realize that I probably shouldn’t complain about the weather seeing as El Nino has led to what would be considered summer temperatures here (-1 C/30 F) <—I’m exaggerating and certainly not helping my “Canada is not the North Pole” argument, but really, that is insanely warm for Toronto in January. But I could list at least 5 other reasons why I hate winter.
…and because it’s my blog and I’m feeling sassy I am going to do just that.
1. THE LIGHT (or lack there of) – I’m 90% positive I suffer from SAD (seasonal affective disorder), because my happiness runs on the same schedule as daylight savings. I’m the worst version of myself from November to March and magically make a return to normal human behaviour come Spring Forward. Also food photography in the winter is the bane of my existence. I tried to pull-off the crappy light when I shot this soup as “moody”. Indulge me and tell me it worked.
2. THE FOOD – I love squash, I really do, but I also wouldn’t mind a little variety in there…and with the surging produce prices, I’m kind of being forced to eat local and well local in the winter is basically squash. So there’s that.
3. THE CLOTHES – sweaters and boots were fun for like a hot second. Now my Capsule Wardobe just feels so boring and heavy. P.S. If you’re interested in hearing more about my capsule wardrobe, comment below!
4. TUNNEL VISION– I basically lack all peripheral vision in the winter. Hats + winter coats don’t allow for much of a turning radius so I basically spend the entire season staring down at my boots, hoping a car doesn’t hit me.
5. YOU CANNOT ESCAPE IT (literally) – anytime I try to remove myself from this depressing state of affairs, winter will inevitably find a way to prevent that from happening. Got a flight tomorrow? Cue massive snowstorm.
The one saving grace from winter? SOUP. I bet you’re not at all surprised by this. If I’m gonna be stuck inside all day, feeling sad and bitter, I may as well be munching on this Healthy Minestrone Soup.
It also makes a meal for like 6 days, further allowing me to avoid the outdoors as much as possible. It may not fully cure my winter blues, but it’s certainly a start!Print
Healthy Minestrone Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 cups 1x
- 1 T olive oil
- 1 large yellow onion, diced
- 1 large carrot, peeled and chopped
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 cups green beans, trimmed and chopped
- 1 28-ounce can of diced tomatoes
- 6 cups vegetable stock
- 1 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 can white kidney beans or cannellini beans
- 1 cup macaroni pasta (I used gluten-free brown rice noodles)
- 1/2 head of kale, stemmed and chopped
- optional: 1/4 cup fresh parsley, chopped
- Heat up a large pot over med-high heat and add olive oil.
- Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
- Add in garlic and bell pepper and cook for 1 minute.
- Add in green beans and cook for another minute.
- Top with diced tomatoes, vegetable stock, spices and and beans and stir. DO NOT ADD PASTA!
- Bring to a boil and then let simmer, covered over med-low heat for 20 minutes.
- Add in pasta and kale and cook for 10 more minutes or until noodles are cooked.
- Top with fresh parsley, if using and serve warm.
- Will keep for a week in refrigerator for up to one week.
*based off my Detox Vegetable Soup recipe
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