Garden Minestrone
This garden minestrone is the perfect way to use up what you have on hand from your summer garden! It’s packed with flavor and nutrition, and it’s a filling low calorie soup you’ll love for lunches and light dinners.
Servings: 8 people
Ingredients
- 1 tablespoon extra virgin Coconut oil
- 2 slices of uncured bacon diced
- 2 medium leeks white and light green parts, halved and sliced thinly
- 2 small zucchini trimmed, quartered and cut crosswise into wedges
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 7 cups of vegetable broth {I made my broth with good quality vegetable bouillon cubes}
- 2 cups gluten free small soup pasta {I used ditalini}
- 2 cups organic frozen peas
- 4 cups of fresh spinach {be generous}
- 1/2 cup grated parmesan cheese
- 2 tablespoon fresh parsley chopped
Instructions
- Melt coconut oil in a dutch oven or large pot over medium high heat, once oil is melted add bacon and cook stirring until bacon is crisp.
- Toss in leeks, zucchini and toss to coat in bacon fat. Season with salt and pepper and cook for 7-8 minutes or until the vegetables start to soften.
- Pour in vegetable stock and bring to a low boil. Stir in pasta and cook 2-3 minutes, lower heat to medium low so that you have a gentle simmer {small bubbles just around perimeter of the pan}.
- Stir in peas, spinach and cook pasta until al dente. For me this was about 7 more minutes. If your soup is too thick, add more broth or water.
- Turn off heat and add parmesan cheese,and parsley.
- Serve and enjoy. Sprinkle additional cheese on individual bowls.
Notes
Store any extra minestrone, covered in the refrigerator for up to two days. Reheat and enjoy.