Garden Minestrone {gluten free}

Garden Minestrone is a one pot gluten-free, low-calorie meal that is bursting with fresh seasonal vegetables straight from the summer garden. The perfect way to use up a surplus of garden zucchini, leeks, herbs and spinach.

My August is off and roaring, like a mad lion with a thorn in his paw. I can’t believe we are already in the second week of the month.  My garden is busting with cucumbers, carrots, zucchini, tomatoes and peppers.  I am planting up lettuce, radish, and beets in anticipation for the cooler days of September.

I am not as far along with planting my garden as I usually am this time of year.  We got some bad news a few weeks ago.  Mom mom was diagnosed with lung cancer at the beginning of July, and since her diagnosis it has been a series of doctor appointments, biopsies, scans, more doctor appointments and tests.  The decision was made this week for her to undergo a lobectomy.

Lobectomy is where a surgeon removes the lobe of the lung that contains the cancer.  Believe it or not our right lung has three lobes, our left has two. You can remove a lobe and still contain use of the lung.  My Mom’s cancer is in the lower portion of her left lung, and it was found in its’ early stage, by a scan that was done for another health issue.

Her surgery is today, so any prayers you could say would be much appreciated.  We are hoping she will make it through surgery like a champ and only be in the hospital for a few days and then released to recover at home.  She will be sore, but because the surgery is done with the help of a robot, the incisions will be small and impact minimized, as much as possible.

Through all of this, it has reaffirmed my belief in living as clean and healthy as possible.  Giving my body the best tools to fight to keep cells healthy and strong.  Making choices now that will affect my health and over all well-being in the future.

WHY YOU WANT TO MAKE THIS GARDEN MINESTRONE RECIPE.

Finding more and more ways to enjoy garden zucchini has become a mission for me.  I love the veggie, my garden always gives me an abundance, and it is an outstanding source of magnesium, vitamin C, and fiber.  With the end of summer our lives start to become hectic again, back to school schedules, sporting events, and shorter days.  This soup recipe is a great way to use up the seasonal produce, while keeping it simple and effortless,  The recipe is gluten-free, low-calorie and only takes 30 minutes to prepare.

It is also great reheated, so you can make it ahead of time, or enjoy as a leftover.

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