Minestrone Soup

A big bowl of soup can be soothing and nourishing, and on days that I feel like I need a bit of comfort or a nutritional boost, minestrone is always a good choice. Filled with vegetables and herbs, minestrone soup is an easy-to-prepare soup that contains an abundance of different vitamins and minerals, which can be especially essential if you are feeling under the weather. This soup is also so high in fiber, you’ll be sure to feel nice and full after just one bowl—although there’s no good reason why you shouldn’t have more!

Serves 4

1 medium onion

4 cloves garlic

2 stalks celery

2 jumbo carrots

2 tablespoons olive oil

1⁄2 teaspoon oregano

1⁄2 teaspoon basil

1⁄4 cup chopped fresh parsley

4 cups fresh spinach

1 (14.5-ounce) can diced tomatoes

4 cups vegetable broth

1 (15-ounce) can kidney beans, rinsed and drained

1. Chop onions, garlic, and celery. Slice off both ends of the carrots and spiralize using a small-noodle blade.
2. Heat 2 tablespoons olive oil in a large pot on medium heat. Add garlic and onions and cook for 5 minutes. Then add celery and carrots and cook for an additional 3–4 minutes. Add oregano, basil, parsley, and spinach. Cook for about 2 minutes until spinach has begun to wilt.
3. Add tomatoes and vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Add kidney beans and cook for another 15 minutes. Serve warm.