21 Day Fix Minestrone Soup

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. 🙂

21 Day Fix Minestrone Soup

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. 🙂

Enjoy!

 

Angela McGowan

21 Day Fix Minestrone Soup

I found this recipe for Minestrone Soup when I was looking for a meatless, yet hearty, soup option. This one fit the bill and it was jam-packed full of flavor! I adapted this recipe from Melanie Mitro's website. It did not disappoint!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add broth & tomatoes, bring to a boil
  3. Reduce heat and simmer, uncovered, for 10 minutes.
  4. Add beans & pasta and cook 10-15 minutes until pasta and veggies are tender.
  5. Serve with 1/4 cup of Parmesan cheese and garnish with parsley

Notes

21 Day Fix Counts:
Serving Size - 2 Cups | 1.5 Green, 1 Yellow, 1 Blue
Adapted from Melanie Mitro

2 Comments

  1. 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!

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