minestrone with zoodles…

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There are few things I love more than a hearty soup with a crusty piece of sourdough bread for dipping. It is just so warming and comforting! After a splurging the last few days, I was craving something healthy and delicious to get me back into the grind of the week. Enter: Minestrone Soup with Zoodles. It’s easy to make, flavorful and packed with nutrients. This recipe was inspired by two things: first, I ran into one of my favorite bloggers in Palm Springs, Ali Maffucci from Inspiralized (she was so sweet and down-to-earth) and, as her blog name suggests, I was immediately inspired to get home and spiralize some veggies. Second, the first stop after I landed was to my sister’s house to pick up a few things. What I didn’t expect was being greeted by a delicious bowl of minestrone when I got there! She had a cooking Sunday and I benefited from being at the right place at the right time. I love when the pieces of your life come together to create something – in this case, it was a delicious bowl of Minestrone Soup with Zoodles.

Minestrone Soup with Zoodles
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Ingredients
  1. 2 cloves of garlic, minced
  2. 2 cups carrots, small diced
  3. 2 cups celery, small diced
  4. 2 1/2 cups peeled butternut squash, small diced
  5. 1 tablespoon dried oregano
  6. 1 box or can (26 ounces) diced tomato
  7. 6 cups of low sodium chicken stock, plus more if needed
  8. 1 bay leaf
  9. 1 (15 ounce) can of kidney beans, drained and rinsed.
  10. 1/2 cup good white wine
  11. 1 zucchini, spiraled with blade C
  12. Salt and pepper, to taste
  13. Olive oil
  14. Crusty bread, for dipping
Instructions
  1. Heat up a dutch oven with a little olive oil and add the garlic. Cook until fragrant.
  2. Add the carrots, celery and butternut squash. Season with a little salt and pepper and cook until begin to soften, about 8-10 minutes.
  3. Add the diced tomatoes, chicken stock, bay leaf and a little salt and pepper.
  4. Bring to a boil then shimmer uncovered for 30 minutes.
  5. Add the beans, white wine and spiralized zucchini at the end. Allow to heat through for a couple minutes.
  6. Salt and pepper, to taste.
  7. Discard the bay leaf and serve hot with crusty bread.
Notes
  1. If you don't have an onion allergy, add 1 1/2 cups chopped onion when you add the carrots, celery, etc.
Adapted from Ina Garten
Adapted from Ina Garten
Lair Cake. http://laircake.com/
  • DMD

    Such a great idea! We love zoodles, we love minestrone, why not combining them together! Thank you so much for sharing this recipe with us! It will be perfect for the end of the winter!
    http://dmdmagazine.com/

    • Agreed! It’s the perfect pairing and exactly the way I wan to ride out the rest of this winter weather πŸ™‚ Thanks, DMD! xo

  • Diana

    This looks so healthy and delicious! Minestrone is my all time favorite soup…I have honestly never tried making it on my own and now may just have to.

    • Omg you have to! It’s so easy, just throw a bunch of stuff into a pot and voila πŸ™‚ Thanks, Diana! xo

  • looks so delicious!
    http://www.kmeetsstyle.com

    • Thanks, Konstantina! xo

  • I love the zoodle food trend- so much better for you than pasta! πŸ™‚ This soup looks amazing!

    -Ashley
    Le Stylo Rouge

    • I love it too! Nothing wrong with adding a little whole wheat noodles if the craving hits, but after a big weekend, I’m sticking to veggies for a while πŸ™‚ xo

  • Danielle Griffin

    Ok this looks amazing! I will be trying this for sure! YUMMY!!!!

    Danielle

    http://www.blushblossom.com

    • Great!! I know you’ll love it! xo

  • Looks yummy!
    Dora http://www.BangsBang.com

    • Thanks, Dora! It was so yummy. I’m just happy I have leftovers πŸ™‚