Oh my! A full year of no blogging? 😭It has been busy to say the least and how I have missed posting my favorite recipes. Even though I haven't put any food on my blog I have been doing a TON of cooking so hopefully I can catch up this year.
Also, HUGE shoutout to my husband for letting me steal away for an afternoon to check out this adorable new coffee shop that opened up in our small Idaho town. I feel very fortunate to live here and raise our family. I was a Treasure Valley girl for 10 years but I'm definitely becoming a bigger fan of the Magic Valley.
So...why haven't I been blogging as usual? Well for a very exciting reason right here. <3
Meet Willa Frances! We welcomed this precious little girl a couple days before Warren's 3rd birthday in August. She is so sweet and the perfect calm to Warren's tornado of terror. He is such a proud big brother and showers her with hugs and kisses daily. Hopefully he will remember this when she's old enough to steal all his toys!
My pregnancy however, was incredibly difficult and I am very grateful to be feeling more like myself these days. I spent 9 months basically in the fetal position on our couch, very different than my first "easy" in comparison pregnancy. It was quite challenging at moments, especially with an active toddler running around, yet was worth it all. But seriously, I'm glad that shit is over.
I had a panic moment of what to post for my recipe because there are so many delicious ones I've discovered this year. However, this soup recipe I would make every week for the rest of my life and never get tired of it. It's that good. So here's the best minestrone soup you will ever have in your entire life. And be sure to pick up some good sourdough bread. If you're lucky enough to have someone local make it like I do, even better.
This recipe can be found here. Be sure to check out more recipes from this website too. You won't be disappointed.
Healthy Minestrone Soup
Ingredients:
1 medium yellow onion, diced
3 celery ribs, diced
2 tbsp. minced garlic
1 cup vegetable broth
5 cups water (or broth)
1 14.5 oz. can petite diced tomatoes (I've used fire roasted and it's so good)
3 tbsp. tomato paste
6 sundried tomato halves, chopped, about 1/4 cup *smoked takes this soup to a whole new level
1 tbsp. white miso
2 tbsp. nutritional yeast
1 cup dry pasta, don't overdo this or it turns to goulash instead of soup
1 15.5 oz. can red kidney beans, drained and rinsed
1 15.5 oz. can cannellini beans, drained and rinsed
2 cups, or up to 1 lb. frozen mixed vegetables
Spice/Herb Ingredients: *prep this first in a small ramakin
2 tbsp. dried minced onions
2 tsp. onion powder
1 tbsp. garlic powder
1 tsp. Italian seasoning
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried parsley
2 bay leaves
pinch cumin
2 1/2 tsp. sea salt
1/4 tsp. black pepper
3 cups fresh baby spinach (or greens of choice)
Optional Toppings:
Fresh parsley, chopped
Vegan parmesan cheese found here.
Directions:
1. In a large pot or Dutch oven, add the diced onion and celery. Sauté over medium-high heat for 7 to 9 minutes until the veggies are tender. Add a splash of vegetable broth if needed to prevent sticking.
2. Add the minced garlic and sauté for one minute.
3. Add the water, vegetable broth, petite diced tomatoes, tomato paste, and chopped sundried tomatoes, and bring to a boil, then immediately lower to a simmer.
4. Add the Spice/Herb Mix, stir to combine.
5. Add the pasta, beans, nutritional yeast, miso, and mixed veggies, and simmer until the pasta is almost tender, then add the baby spinach. Continue to simmer until the pasta is tender. Discard the bay leaf.
6. Serve with your favorite toppings.
Enjoy! And don't forget the fresh bread!
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