“Realize that you are in the driver’s seat. Success is yours to grasp, and it is easier, tastier, cheaper and more convenient than you may realize. Better health is a practice, a goal that you can achieve…”
-Dr. Thomas Campbell (Co-author of “The China Study”, author of “The Campbell Plan”)
Well the peak of summer has come and gone, and it is definitely cooling down a bit in Toronto. That is why yesterday I decided to make a big batch of minestrone soup 🙂 It was a cloudy and rainy day- perfect for soup, cuddles and movies!
I wasn’t in the mood to spend a massive amount of time in the kitchen. I wanted to whip up something warm and comforting quickly. I have also been wanting to try my hand at minestrone soup for awhile because it is completely delicious and I wanted to make a version that is as healthful as possible. I found a fun recipe to try and I adapted it a bit to suit my own needs (original recipe at: vitamix.com “minestrone soup”).
The speed of this recipe is due to the fact that most of the ingredients don’t really have to be chopped well. You just throw a lot of the ingredients into a blender first, heat it up, add a couple additional things, continue heating and serve!!
This was the fastest batch of soup I’ve ever made and it tasted wonderful.
- 1 cup water or low-sodium vegetable broth
- 3 cloves garlic, crushed
- 1/2 of a red onion, roughly chopped
- 2 large tomatoes, roughly chopped
- 1/2 a carrot
- 1 stalk of celery
- 1 jalapeno pepper, seeded
- 1/2 cup of strained tomatoes (I use the “Pomi” brand)
- a few generous dashes of hot sauce
- 2 tsp herbes du provence
- 1/2 cup fresh or frozen corn kernels
- 1 small zucchini, cut into small cubes or rectangles
- 1 can chickpeas, drained and rinsed
- 1 can mixed beans, drained and rinsed
- ground pepper to taste
- chopped green onions for garnish (optional)
- Put all of the ingredients from ‘water’ through to ‘herbes du provence’ into the blender and blend until it is liquified.
- Pour the blender contents in a deep pan or pot, and simmer on med-low for about 8-10 minutes.
- Add the zucchini, beans, chickpeas and corn.
- Simmer for another 8-10 minutes.
- Ladle into a soup bowl and top with ground black pepper and chopped green onions.
And that is it! Incredibly simple and delicious. Perfect for lunch or dinner. The legumes make this dish very filling so it can easily be enjoyed by itself as a meal.
So get into the kitchen and get ready to whip up the fastest and most healthful minestrone ever!