Is everyone ready for a bit of a detox this week or what? I enjoyed every bite of my long holiday weekend but I am so ready to feed my body better and move it more this week, that’s for sure. Our Thanksgiving was full of delicious food (plus a few days after), and I don’t really feel like I over did it for the most part – except for in the dessert category. Whoa. I’m disturbed by the amount of pie that has been consumed in my house over the last few days. I don’t normally go crazy over sweets, but pie, I really do love pie. I had so many different kinds of pies tempting me this weekend…well, let’s say I’ve had enough pie for a while. No more pie please.
Let’s have soup instead. Lots of soup. I made this soup a couple of weeks ago when I was feeling under the weather and ate it for days. I stuck a little in the freezer and am so glad I did because it’s coming out this week to help me get back on track. Though, I could easily make another pot, it’s easy enough and all of it’s ingredients are staples and can be most likely be found in any kitchen.
Minestrone soup is classic, and one of the healthiest soups you can make for yourself and your family. It’s filled with vegetables (carrots, celery, onion and tomatoes) and beans. You can add some pasta too if you’d like, but I chose not to in this recipe. Whole wheat orzo or spaghetti pieces would be a great addition to this soup.
The best way to bounce back from a few days of indulging is by getting yourself back on track with as many clean and healthy meals as possible (starting with breakfast – I’m on a Cinnamon Pear Green Smoothie kick again), and making a pot of soup like this one to have waiting for you at lunch and/or dinner definitely helps.
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
- 1 tablespoon olive oil
- 4 cloves garlic, smashed and minced
- 1 large sweet onion, chopped
- 3 carrots, shredded
- 2 celery, chopped
- 1 15 oz can Bush's kidney beans (with liquid)
- 1 15 oz can Bush's cannelinni beans (with liquid)
- 2 15 oz cans petite diced tomatoes
- 2 tablespoon Italian seasoning
- 4 cups low sodium chicken or vegetable broth
- Heat oil in a large, heavy soup pot over medium heat. Add garlic and onions to oil and cook for 1-2 minutes, until slightly softened. Add carrots and celery to garlic and onions and season with salt and pepper. Let cook for about 5 minutes until vegetables start to soften.
- Add both cans of beans (with liquid), tomatoes, Italian seasoning and broth to pot. Bring to a boil, then let simmer covered for 25-30 minutes. Taste for salt and pepper and add if necessary. Serve with freshly grated Parmesan cheese.
Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!
If you read this blog regularly then you know how I feel about soup. In case you missed it here are my 6 favorite healthy soup recipes I posted recently. Feel good food! Have a great week!
For more soup recipes check out my Pinterest board. Follow Aggie’s Kitchen’s board Soup, Stew and Chili Recipes on Pinterest.
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
I just love a good minestrone soup. This really looks awesome Aggie!
thanks so much Katrina!
I am DEFINITELY ready to bounce back….AND I haven’t even made soup this year! Considering it started to snow this weekend, I think this bowl of healthy goodness is in order! Pinned!
oh yes, snow and soup – do it! thank you!!
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.
Such a classic! Love your recipe and cannot wait to try!
Thank you Katie!
YES girl! Ironically I made a big batch of turkey and bean chili for lunches this week. Beans always make me feel healthier and keep me fuller longer. This looks so good and cozy!!
that chili sounds so good! I have a hard time not putting beans in soup 🙂
I love soup and your recipe looks great. Thank you.
Thank you Liz!
This is one of my most favorite soups, yet I don’t think I’ve ever made it! Looks perfect. Comforting
and it’s honestly one of the easiest soups to make! Always hits the spot 🙂 Hope you had a great Thanksgiving!
Do I ever need a detox! This soup will be just the thing to get back on the eating right track. Delicious.
Looks perfect for cold winter nights!
I feel like most minestrone soups have a bajillion ingredients – this one looks simple enough while still packing in all the flavor!
Haha – definitely no more pie! This soup sounds like just the thing to get my stomach back on track!
I love your soup recipes. This one is definitely going to be SAVED.
what gorgeous photos!
I am with you, time to detox from all the indulgence! This minestrone looks like the perfect way to start!
Looks delicious! I certainly need to detox, but mainly because after being so good over Thanksgiving, I ate nothing but junk yesterday! Going to make this for lunches!
those days happen – that’s for sure!! 🙂
We’ve been eating soup for days! This looks wonderful. And I printed off your smoothie recipe – I remember seeing it before and wanting to try it, so thanks for the reminder! 🙂
Why do you keep the liquid from the beans? Won’t that add a ton of sodium?
For soups I usually don’t drain and rinse my beans because I think the liquid adds more flavor…but you are right, it does add sodium too! So it’s really up to you about whether you want to keep the liquid.
Minestrone is one of my favorites, and this looks so good!!
Pingback: Minestrone Soup – Aggie's Kitchen » webindex24.ch - News aus dem Web
Oh, looking through these photos i’m getting hungry ))) I’ll vary my diet with your recipe. It looks really tasty!