Minestrone Soup

The classic Minestrone Soup recipe is perfect for those chilly winter days and nights.  It's loaded with whole ingredient.  Fresh vegetables and beans in a delicious tomato broth.  While it seems like there are a ton of ingredients in this soup, the majority of them are veggies making it the ultimate fiber-packed soup.  Cooks in one pot and can be eaten all week long!

Ingredients:

3-4 Tbsp olive oil

2 cloves garlic, diced

1 onion, diced

2 cups celery stalks, diced

2 cups carrots, diced

1 large red pepper, diced

1 medium zucchini, cut into 1/4 inch pieces

28 oz can of diced peeled Italian tomatoes (fire-roasted works good, too)

1 cup pasta sauce

15 oz can garbanzo beans, drain liquid

15 oz can white beans, drain liquid

15 oz can light red beans, drain liquid

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1 box of  small soup pasta (I use ditalini)

32 oz of chicken or vegetable broth (add more for a thinner soup)

1 parmesan rind

1/2 cup romano cheese (optional)

sea salt

pepper

crushed red pepper flakes

Directions:

1. Saute the diced garlic in heated olive oil in a large pot.  Add vegetables one type at a time, stir and saute for about 4-5 minutes after each.

2. Add tomatoes, sauce, beans, broth, parmesan rind and herbs.  Simmer for about 1 hour and 30 minutes, stirring occasionally.

3. Add pasta, continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.

4. Remove the pot from the heat. Remove parmesan rind. Taste and season with sea salt, pepper and additional herbs, if needed. Pour soup into bowls and serve with grated cheese on top.

NOTES:

Noodle Swap ..  ditalini noodles are classic in minestrone soup, but elbow, small shells or orecchiette are all great options. You could also mix in cooked grains like rice or quinoa if you’d like.

Leftovers ..  allow the soup to cool slightly before storing it in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing this soup as the vegetables, bean and pasta texture will change.   Pasta will soak up more liquid as it sits, so when serving leftovers you might need to add more broth or water to the soup. 

Roasted Vegetable Winter Bowl

I love this bowl for powering up your immunity and a great way to add more vegetables to our lives.  Nutrient- and antioxidant-rich veggies help to strengthen your immunity.  This is key in winter months when we maybe less active and spending more time indoors.  

Ingredients:

1 (12 oz) pkg fresh halved brussels sprouts

1 pint grape tomatoes

1 (16 oz) pkg sweet potato cubes or 2 medium sweet potatoes, peeled and diced

3 Tbsp olive oil, divided 

1 (15 oz) can low-sodium chickpeas, drained and rinsed 

1 cup quinoa or rice of your choice

sea salt

pepper

Seasoning of your choice to season the chickpeas (I used garlic powder, za'atar is another option)

Dressing of your choice (I used hummus & lemon juice, a tahini-yogurt sauce is another option) 

Directions:

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.  Trim brussels sprouts if needed.

2. Add brussels sprouts, sweet potato cubes and tomatoes to the baking sheet.  Drizzle with 2 Tbsp of olive oil and season with sea salt and pepper.  Toss each vegetable to coat.  Roast 20 minutes.

   

3. In a small bowl, toss the chickpeas with seasoning and remaining olive oil.  Carefully remove baking sheet from oven.  Toss vegetables slightly, push them aside to make space for the chickpeas.  Add chickpeas to baking sheet and roast 20 minutes or until all vegetables are tender and crisp.

   

4. Make your quinoa or rice per package directions. Top with roasted vegetables and serve with your choice of dressing.  

Suggestions - 

Tahini-yogurt sauce - in a small bowl combine 1/2 cup plain greek yogurt, 3 Tbsp tahini, 1 Tbsp fresh lemon juice, 1 Tbsp za'atar and 2 Tbsp water.  Season with sea salt and pepper and stir until smooth.

Tzatziki sauce - in a small bowl, stir together 1/2 plain greek yogurt, 1/2 cup peeled and diced cucumber, 1 minced garlic clove, 1 Tbsp fresh lemon juice and 1 Tbsp fresh dill. Season with salt and pepper and stir until smooth.

Broccoli Cheddar Soup

Ingredients:

1 tablespoon unsalted butter

1/2 white onion, chopped

1/4 cup melted butter

1/4 cup flour of your choice

2 cups milk of your choice

2 cups low sodium chicken stock

1 1/2 cups chopped broccoli florets

1 cup matchstick cut carrots

1 stalk celery, thinly sliced 

2 1/2 cups shredded sharp Cheddar Cheese

Directions:

Melt 1 tablespoon of butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until the flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Strawberry Fields Salad

Ingredients:
Organic Baby Sweet Lettuce
Cooked, cubed chicken
Organic Strawberries
Walnuts
Basil infused Olive Oil
Strawberry Balsamic Vinegar

Direction:
Using the 21 Day Fix portion containers, measure out and mix all the ingredients together.