During the cold winter months, everyone loves to make soup. This is one of my favorite soups that I make on a regular basis. I make a lot of soup during the winter. How can one not? You throw everything in one pot and let it cook. It’s so simple and delicious. When I have veggies that I need to use up I make this soup.
3 tbsp coconut oil or water if you want to go oil free
6 cloves of garlic minced
1 onion diced
2 carrots sliced or diced
2 celery stalks diced
2 zucchini diced
2 (10 oz) cans diced tomatoes
9 cups vegetable broth
3 tbsp tomato paste
12 oz whole wheat or other types of pasta you choose
2 cans cannellini beans drained and rinsed
2 cups spinach
1 tsp basil chopped
salt and pepper (optional)
1 tsp parsley chopped
- In a large pot over medium heat add in the water or oil and add in the onion, garlic, carrots, and celery. Cook until tender. ABout 10 minutes or so.
- Add the zucchini and cook for about 2 minutes.
- Add the remaining ingredients and stir to combine. Allow it to cook for about 20 to 25 minutes until all vegetables are tender.
- Turn heat off and serve with crusty bread.