How to stay on track during the holiday... food prep! Keep healthy foods stocked in your fridge! This is one of my favorites as the weather gets cooler! 

Hearty Minestrone Soup
Ingredients:

• 1 cup minced white onion (about 1 small onion)
• 1 cup chopped zucchini
• 1 cup fresh green beans, chopped into 1/2″ pieces
• 1 ½ stalk minced celery
• 4 teaspoons minced garlic (about 4 cloves)
• 7 cups water
• 4 No Chicken Cubes
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can small white beans or great northern beans, drained
• 1 large can diced tomatoes
• 1/2 cup carrot, minced or shredded
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 ½ teaspoon of dried basil
• 1/4 teaspoon dried thyme
• 4 cups fresh baby spinach
• 2 cups small shell pasta (I like the brown rice pasta or Ronzoni Gluten Free pasta)

Directions:

Sauté onion, for 2 minutes, add celery and carrots and sauté for another 2 minutes or until onions begin to turn translucent.

Add garlic, vegetable broth, tomatoes and herbs and spices and simmer for 15 minutes.

Add green beans and zucchini and simmer for 5 minutes.

Add beans and bring soup to a boil

Add spinach at the very end to just wilt.

I like to cook my pasta, rice, or other whole grain separately and add to my bowl so that it doesn’t soak up the broth while cooking, or sitting overnight for leftovers.

Instant Pot:

 Make the broth with the onions, carrots, celery, garlic, tomatoes, herbs and spices and set for about 5 minutes with a quick release.

Add the zucchini and green beans and set for 3 minutes, with quick release. Open and set on sauté. Add beans to heat through, and spinach at the last minutes.

I was at work when I finished the second part and I added the pasta to make it easier for serving. Fresh soup with fresh veggies at work for a birthday lunch! Yum!