My 21 Day Fix Minestrone Soup was the PERFECT selection for a cool weather day! It is comfort food at its finest and did I mention it is Fix approved? We are talking FULL of veggies and flavor! This traditional Italian soup has gone healthy! I adapted this particular recipe from Melanie Mitro, who is one of the Top 10 Elite coaches in the Beachbody business – someone I look up to because our stories are similar. 🙂
This soup was SO easy and quick to make. Our home smelled like a Cucina Italiana and the soup itself was delish! A one pot meal with little clean up – sign me up! The best part is, this makes a LOT of soup so we were able to use it for a couple of lunches and dinner the next night. My kids both really enjoyed it too! I added 1 whole cup of the Quinoa pasta vs 1/2 cup. It may have been a little much but it helped to make the meal more kid-friendly. 🙂
- 2 T olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 ribs celery, diced
- 2 large carrots, peeled & diced
- 1 large zucchini, diced
- 1 T oregano
- 2 tsp fresh parsley
- 2 tsp basil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 cups (48 oz) low sodium chicken broth
- 1 (28 oz) can diced tomatoes (no salt added)
- 1 (15 oz) can crushed tomatoes (no salt added)
- 1 (15 oz) can cannellini beans, drained & rinsed
- 1/2 - 1 cup quinoa elbow pasta, uncooked (I used one, it would be good with less too!)
- 1/4 cup Parmesan cheese, shredded
- Flat leaf Italian Parsley, for serving
- Heat oil in large soup pot over medium-high heat. Saute garlic & onion until translucent. Add carrots and celery and cook until tender, about 5 minutes. Add zucchini and seasonings. Cook for another 3-5 minutes, stirring often.
- Add broth & tomatoes, bring to a boil
- Reduce heat and simmer, uncovered, for 10 minutes.
- Add beans & pasta and cook 10-15 minutes until pasta and veggies are tender.
- Serve with 1/4 cup of Parmesan cheese and garnish with parsley
- Serving Size - 2 Cups | 1.5 Green, 1 Yellow, 1 Blue
Made this tonight – its really good. I added some turkey meatballs for some more protein. In my opinion the key to a good tomato based soup is a splash of red wine or balsamic vinegar while its simmering. Try it next time!
So happy you enjoyed it, Zara! 🙂 I will have to try some red wine next time! Great tip! 🙂
DELICIOUS! Made this for our 21 day fix lunches last week and we loved it. Definitely making this again. It will be one of the few things getting us through this ice cold winter!
Aw thank you for sharing it on your blog! 🙂 I am so happy you enjoyed it! 🙂 Angela
Thank you for sharing!! I am so happy you enjoy it! 🙂
if you leave the cheese out, does that save you a blue container? Those are like gold to me I wouldnt want to waste it on a little parm lol
This was very tasty! I made slight adjustments like adding more vegetables, using brown rice pasta since my store didn’t have quinoa pasta, and a generous sprinkle of cayenne for a kick and it was so good, I will definitely make this again! Thanks for sharing this recipe.