I know it’s almost summer, but soup is a staple in our house. It’s an easy way to use up vegetables, or a simple fix when you haven’t been shopping and need to make something with pantry ingredients. The list of ingredients for this recipe is a little long, but don’t let it scare you. Most of them are spices and basic pantry items you probably already have on hand.
The slow cooker makes this recipe even easier, as well as a great option for weekly meal prep. Make a big batch at the beginning of the week and use it for packed lunches. I like to store it in pint size mason jars, leaving a little room at the top to add an extra handful of spinach before I reheat it.
If you’re a fan of Olive Garden soups, be sure to check out my healthy version of their Zuppa Toscana as well.
21 Day Fix Container Counts:
Vegetables – 2 Green
Beans & Pasta – 1 Yellow
Cheese (optional) – 1 Blue
- 3 cans vegetable stock
- 2 cups water
- 2 cans diced tomatoes
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced yellow onion
- 2 tsp basil
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 tsp parsley
- 2 tsp garlic, chopped
- Salt and black pepper, to taste
- 1 small zucchini, diced
- 1 cup shell pasta
- 1 can kidney beans
- 1 can white beans
- 2 cups chopped fresh spinach
- Parmesan or Mozzarella cheese (optional)
- Add vegetable stock, water, and tomatoes to slow cooker.
- Drain and rinse beans and add to slow cooker.
- Add chopped vegetables and spices, and season with salt and pepper.
- Cook on low heat 6-8 hours.
- Add in zucchini, dry pasta, and garlic, and turn slow cooker to high and cook an additional 30-40 minutes until pasta is tender.
- Stir in spinach just before serving.
- Top with parmesan or mozzarella cheese, if desired.
- 4 Servings
- Vegetables - 2 Green
- Beans & Pasta - 1 Yellow
- Cheese (optional) - 1 Blue
Join the Conversation
How do you feel about eating soup in the summer? What’s your favorite soup recipe?
Kim this looks delicious! I’ve always love OG’s minestrone 🙂
Thank you for the awesome recipe! Can you please provide the conversion for the 21 day fix (what containers a serving would be) thanks
A 2 cup serving would be 1 green and 1 yellow.
Thank you for the recipe! Can you tell me what sized cans you’re using for the vegetable stock? Are they typical 14.5 oz cans? I buy the boxes but wanted to be sure my amounts are correct. Thank you!
Yes, just use the regular 14.5 oz. cans.
Hello! Thank you for the recipe. So the serving size is 2 cups and that would be 2 Green 1 Yellow each? Is that correct? Please email me!
Yes, that is correct.