Minestrone and Zucchini Noodle Soup

Life can be tough.  I’ve had a week or two of drama myself.  Isn’t it strange how certain uncomfortable things just appear out of nowhere and all at once?

I am sure I’m not the only one that gets a bit overwhelmed with life.  

It’s all sunshine and roses and you think your life is perfect and nothing can get you down.  

You know, work suddenly becomes so hectic, with new deadlines, pressures and expectations.  It’s worse when you are trying to build up a little nest working for yourself.  I constantly feel guilty and nervous about keeping posts regular, hopefully keep my readers happy, trying new things and constantly criticizing my own talent.   Sometimes we should just give ourselves some credit.

Only to then have to jump extra high over hurdles you cannot ignore.  Like expired car AND driver’s licenses, bank accounts frozen because of FICA docs and a lost marriage certificate.

Mundane things that can ruin a pretty awesome day, right?

My only consolation?  A bowl of hearty soup.  Minestrone and Zucchini Noodle Soup to be exact.

I used my rustic Minestrone Soup recipe from a while ago, and decided to serve it with fresh zucchini noodles – trying to convince myself that a bowl of nutrition will save my sanity. It turned out as nourishing as I thought it to be and the fact that it’s carb free made me feel even better.  

You can easily replace the zoodles with angel hair pasta if you like, or just leave it out and serve your soup with a loaf of buttered bread.  No judgies.

Perfect for a chilly night, or to recover from the curve balls life might be throwing at you.  Hang in there!

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Minestrone and Zucchini Noodle Soup

A comforting recipe for minestrone soup served with zucchini noodles.

Votes: 1
Rating: 5
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Rate this recipe!

Course

soup

Prep Time

10 min

Cook Time

40 min

Servings

servings MetricUS Imperial

Ingredients

• 3 tablespoons butter or 15 ml coconut oil for vegan option
• 1 onion finely chopped
• 2 teaspoons crushed garlic
• 3 baby leeks finely chopped
• 3 celery stalks finely chopped
• 2 cans chopped and peeled tomatoes
• 2 cups vegetable stock
• 3 tablespoons tomato puree
• salt and black pepper to season
• 1 small butternut chopped fine
• 1 cup green beans finely chopped
• 3 small carrots peeled and chopped fine
• 1 cup spinach chopped fine
• 2 cups zucchini noodles
• fresh baby herb leaves to garnish

Course soup Prep Time 10 min Cook Time 40 min Servings servings MetricUS Imperial Ingredients 3 tablespoons butter or 15 ml coconut oil for vegan option 1 onion finely chopped 2 teaspoons crushed garlic 3 baby leeks finely chopped 3 celery stalks finely chopped 2 cans chopped and peeled tomatoes 2 cups vegetable stock 3 tablespoons tomato puree salt and black pepper to season 1 small butternut chopped fine 1 cup green beans finely chopped 3 small carrots peeled and chopped fine 1 cup spinach chopped fine 2 cups zucchini noodles fresh baby herb leaves to garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. First off, heat the butter in a large pot, and sauté the onion, garlic, celery and leeks until translucent.
2. Add the tins of tomatoes, stock and puree and mix through.
3. Add the vegetables, season and bring to a boil. Simmer for 40 minutes covered.
4. I chopped my veggies quite fine for this recipe, but you can keep them in larger chunks, or just mash the cooked veg until you have the desired thickness.
5. Serve with fresh zucchini noodles and baby herb leaves.

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