Are you looking for hearty healthy meals that are easy to make but equally delicious?! If you answered yes to this question then bookmark this page for a cold raw night. Minestrone soup…yummm. I discovered this recipe from one of my favorite foodies, Wholesomelicious. Amy serves up many nutritious low-fat meals, many of which are gluten free or Whole 30 compliant. We don’t follow either of these diets at #ClubKaplan, but excluding pork and shellfish, many Whole 30 meals are Kosher. Without further adieu, introducing my favorite short cut minestrone soup.
- 1 lb ground beef or turkey
- 2 tablespoons Italian seasoning
- 1 medium onion
- 3 cloves garlic
- 2-3 peeled carrots
- 2 stalks celery
- 1 can diced tomatoes
- 5 cups chicken broth
- 1/4 cup red wine vinegar
- 2-3 tablespoons olive oil
- 1 package fresh spinach (optional)
- 1 cup orzo (optional)
- Begin by prepping veggies. Dice onion, mince garlic, and chop carrots, and celery.
- Next pour tablespoon oil in skillet and cook ground beef or turkey until no longer pink. This recipe technically calls for meatballs but ain’t no body for time for that and it’s just as good without ‘em. Add Italian spices as well as salt and pepper to taste. (turkey pictured here)
- Pour remaining oil into Dutch oven or soup pot and heat over medium high. Add onion first and cook 2-3 minutes until soft. After that add: minced garlic, carrots, and celery stirring occasionally (another two minutes). Adjust heat if veggies begin to burn. Finally, add in tomatoes, broth, vinegar, and cooked meat. Bring to a soft boil and stir frequently.
- Once flavors have combined, add cup of orzo and cook on a soft boil 8-10 minutes. This is where I get creative and sometimes throw in spinach when I have it on hand! Always over estimate as it significantly shrinks during the cooking process. Scoop into bowls and garnish with fresh herbs if desired. Enjoy!
Shop the cookware I use to prepare this minestrone soup:
Cutting board | Dutch Oven | Non-stick skillet