New Year's Minestone Soup

There's something very comforting about warm minestrone soup. I must say that growing up it wouldn't have been my first choice but as I started cooking and making homemade soups this one become a new staple meal for the two of us (this was way before we had a little one). As time went by and we both became very mindful of eating healthy the challenge became how to take some of our classic favorites and elevate them to an even better version. Simple minestrone with carrots, celery and onions wasn't cutting it anymore. In the last week, my partner inspired me by listing off some new things to add into our minestrone soup: zucchini, Brussels spouts, beans, and spinach. It definitely proved that sometimes change is a really good thing.

Ingredients Olive oil

1/4 of an onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/2 zucchini, chopped

3/4 cup of brussel spouts, chopped into small pieces

1/2 cup of spinach, choped into small pieces

1/2 can of beans (we do a mix of chickpeas, kidney beans and black eyed peas)

Fresh thyme

1/2 cup of pasta

3/4 cup of diced tomatoes

4 1/2 cup of vegetable broth

Directions

Heat up olive oil in a large pot and cook all vegetables along with fresh thyme, for about 5 minutes. Add vegetable broth and diced tomatoes and bring to a boil. Reduce heat and cook for 5-10 minutes. Add in pasta and reduce heat to medium. Cook for another 10 minutes and serve.