This weekend was a cozy one. We spent lots of time snuggled up on the couch watching Christmas movies and relaxing. We also joined a gym this weekend! Getting motivated to work out at home wasn't happening for us. It feels so great to have a gym to work out in again!
Since it was such a cozy weekend and the weather in Vegas is finally starting to get cold(er), I decided it was time to bust out a soup recipe. While most of the soups and stews I make are cooked in a crock pot, this one is made on the stove and only takes about 35 minutes! Perfect? Yes.
serves: 8-10
::Ingredients::
-2 tablespoons olive oil
-1 small onion, chopped
-3 cloves garlic, minced
-1 carrot, peeled and diced
-1 celery stalk, diced
-1 zucchini, diced
-1 cup fresh or frozen green beans
-2 (14 ounce) cans diced tomatoes
-4 cups vegetable broth
-2 cups water
-1 (14 ounce) can garbanzo beans, rinsed and drained
-1 cup whole wheat elbow macaroni
-1/2 teaspoon dried oregano
-1 teaspoon dried basil
-Salt and pepper, to taste
-Parmesan cheese-optional, for garnish
-1 small onion, chopped
-3 cloves garlic, minced
-1 carrot, peeled and diced
-1 celery stalk, diced
-1 zucchini, diced
-1 cup fresh or frozen green beans
-2 (14 ounce) cans diced tomatoes
-4 cups vegetable broth
-2 cups water
-1 (14 ounce) can garbanzo beans, rinsed and drained
-1 cup whole wheat elbow macaroni
-1/2 teaspoon dried oregano
-1 teaspoon dried basil
-Salt and pepper, to taste
-Parmesan cheese-optional, for garnish
::Instructions::
- Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.
- Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
Have a wonderful rest of your day!
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