COACH JANELLE MINESTRONE

Midweek hump, cold snowy day, and no energy to spent lots of time in the kitchen, especially if you had a late night last night (naughty, naughty;)? Quick, easy, delicious and nutritious, a nourishing, warming minestrone will do the trick!

We usually have all we need even when the cupboards and fridge are almost bare. Here's my version (you can substitute and add whatever your little hearts desire).

Buen provecho! ☃🍲😄❤️

INGREDIENTS:

- 2 tbsp olive & coconut oil - 1 onion diced - 3 or 4 garlic buds finely chopped - 2 chopped celery stalks with leaves - 1 diced huge or 2 small carrots - 2 cups spinach (you can use green beans) - dried oregano, thyme, basil, 2 bay leaves (I don't really measure, about 1tsp ea.)

- salt & pepper to taste - can of tomatoes with juice - 4 to 6 cups of chicken or vegetable stock (preferably homemade and/or organic) - 1 can rinsed kidney beans (use whatever beans you like) - 1 cup pasta (used gluten-free rice pasta. You can use whichever pasta you like). Optional, add grated Parmesan and fresh parsley to garnish.

INSTRUCTIONS:

Heat oil in large pot. Cook onion until translucent (+/- 5 minutes) at med-low heat. Add garlic for under 1 minute. Add celery and carrots for another 5 minutes until beginning to soften. Add spinach and herbs. Stir for another 2 minutes. Then add tomatoes and broth. Bring to boil then reduce to medium-low and simmer 10 minutes. Finally, add beans and pasta. It will be ready in ten minutes!

If using, serve in bowls and add grated Parmesan cheese and chopped fresh parsley. Serve with nice crusty bread, or a salad.

You're welcome! ;)