MY MINESTRONE, YOUR WAY
So many of us are doing our best to make very healthy choices in our diets. We want to lower inflammation, regulate blood glucose levels, strengthen our immune systems, and generally feel better and know that we’re taking good care of ourselves. Eating at home is one of the best habits we can develop to stay on track.
I just heard recently that in the 1960s, 80-90% of meals were cooked at home vs 30-40% of meals cooked at home now. Wow.
We all know that eating out at restaurants can tempt us off of our healthy eating track. We have so much more control over what we eat and the ingredients we use to cook our meals at home. And besides, cooking at home can be a fun and creative endeavor. So, I hope this recipe inspires you to cook at home…and perhaps check out one of my other recipes here on this blog.
Here’s to home-cooked yummy, healthy foods that feed our bodies and our taste buds too! I mean, hey! It’s gotta taste good too, right??
If you’ve been following me and my blog you know that my family and I LOVE soups. So here is a new variation you might enjoy. I made it in my Instant Pot and we had it for lunch today, and it’s scrumptious, healthy, and very filling.
My husband went back for seconds! He’s a big fan of my soups!
So here you go.
And if you’re making this on the stove instead of in an Instant Pot, let it come to a boil and then let it simmer, partially covered for about 45 minutes, or until the veggies are tender.
MY MINESTRONE, YOUR WAY
1- 28 oz can Cento San Marzano Tomatoes, pulsed 1 or 2 x in the blender
1- 28 oz can ‘no salt added’ Cannellini beans
1- 15 oz can ‘no salt added’ Garbanzo beans
4 good sized Celery stalks, chopped
4 large carrots, chopped
1 medium Onion, chopped
2 cups, chopped green Cabbage
1 medium Zucchini, chopped
4 Garlic cloves, minced
½ tsp Garlic powder
1 tsp dried Basil
1 tsp dried Oregano (not Mexican oregano, too strong for this)
4-6 cups purified Water
*4-6 cups cooked Brown Rice (or cooked grain or pasta of your choice) This is “Your Way”
Everything but the rice goes into the Instant Pot. Set on Manual for 15 minutes, Natural Release.
In another Instant Pot (Yes, I do have two!) put 2 cups brown rice plus 2 cups water. Set it on Manual for 25 minutes, Natural Release.
When it’s time to serve the soup, put a portion of cooked brown rice (or your chosen grain or pasta) into the bowl and then add 2-3 ladles of soup.
You can top this with a light grating of Pecorino Romano (our favorite).
And serving it with some crusty bread would be perfect!
Please let me know how you like this and if you tweaked it. As you know, myself, I never met a recipe I couldn’t tweak! 😊
I love you,
And as always, I hope you SPARKLE!
Janice Masters, M.Ed., The Shaman Mama
Counselor, Coach, Consultant for Amazing Women who are ready for what’s next!
*Ask me about my current Special Offer on Private Sessions. Let’s DO this!