Minestrone and Zucchini Noodle Soup
A comforting recipe for minestrone soup served with zucchini noodles.
Minestrone and Zucchini Noodle Soup A comforting recipe for minestrone soup served with zucchini noodles. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 40min |
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Ingredients
- 3tablespoons butteror 15 ml coconut oil for vegan option
- 1 onionfinely chopped
- 2teaspoons crushed garlic
- 3 baby leeksfinely chopped
- 3 celery stalksfinely chopped
- 2cans chopped and peeled tomatoes
- 2cups vegetable stock
- 3tablespoons tomato puree
- salt and black pepperto season
- 1small butternutchopped fine
- 1cup green beansfinely chopped
- 3small carrotspeeled and chopped fine
- 1cup spinachchopped fine
- 2cups zucchini noodles
- fresh baby herb leavesto garnish
Instructions
- First off, heat the butter in a large pot, and sauté the onion, garlic, celery and leeks until translucent.
- Add the tins of tomatoes, stock and puree and mix through.
- Add the vegetables, season and bring to a boil. Simmer for 40 minutes covered.
- 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.
- Serve with fresh zucchini noodles and baby herb leaves.