The last two days, I haven’t been doing much except drinking tea, taking medicine,…complaining. Yea, I can’t help it when I’m sick. I’m such a baby. I’m mad that I had to miss bootcamp. I haven’t gone to the gym at all. I still had to goto work because it’s so busy. Waah okay I’m done. My doctor called in a Z-pack for me so I’m feeling better today.
I haven’t been eating much except soup. The soup that I luckily made this weekend, not knowing I was going to be sick. So since I don’t have any fun breakfasts or workouts to share, I thought you’d enjoy this classic vegetable soup that my mom passed down to me a while ago.
Quick ‘n’ Easy Vegetable Soup
Yield: 4-6 servings, depending on size
Prep time: 15 minutes
Cook time: 55 minutes
1 large onion, chopped
1 clove garlic, minced
1 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
1/4 tsp. each black pepper & sea salt
1 tbsp. olive oil
1 can (16 oz.) diced tomatoes, no salt added
1 can (13 1/2 oz) low sodium vegetable broth
3 cups water
1 bag (16 oz.) frozen (fresh if preffered) broccoli florets
1 can (15 oz.) canellini beans (or any beans you prefer), rinsed and drained
1/4 lb. escarole (spinach works too)
1 cup small pasta shells, *optional (orzo or any other pasta works too)
In a saucepot over medium heat, cook onion, garlic, basil, oregano, and pepper in hot oil for 5 minutes or until tender, stirring occasionally. Stir in tomatoes, broth and 3 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in the remaining ingredients and cook for another 20 minutes or until pasta is tender.
Serve topped with parmesan cheese is desired…and I desire!
I used the small vegetable shells by eden organic that I recieved in my HLS swag bag. They were the perfect fit!