If you frequent my blog you probably know that I love my children, fashion and sweets. Oh, and my husband too ;) It’s true that I have a sweet tooth, but I also do my best to plan out and prepare healthy meals for our family. My 4yo son has always been a picky eater, but over time he’s come to like most of the meals I make, even if it does take him a good hour to finish his plate! Thankfully my 1yo daughter will eat just about anything I put in front of her, and then she’ll finish off her brothers! Today I have two recipes that have been on repeat for years in our house. They are healthy, delicious and win over both of my children. They also freeze well, so feel free to make an extra large batch!
Minestrone Soup – This soup does have a ton of ingredients, but that’s what makes it so tasty! I typically shy away when the grocery list is too long, but this one is worth it.
- 3 tbsp olive oil
- 1 onion chopped
- 1 C chopped carrots
- 3 cloves chopped garlic
- 4 C chicken broth (or two cups broth and 2 cups water)
- 15oz tomato sauce
- 1 can kidney beans (drained)
- 1 can cannellini beans (drained)
- 15 oz can green beans
- 1 zucchini (quartered and sliced)
- 1 yellow squash (quartered and sliced)
- 2 C baby spinach chopped
- 1 tbsp of crushed basil
- 1 tbsp of dried oregano
- Salt and pepper to taste
- 1/2 – 1 C shell or ditalini pasta
- Grated parmesan for topping
- In a large stock pot, over medium-low heat, heat olive oil and saute onion for 4-5 minutes. Add carrots and saute for 4-5 minutes. Add garlic and continue to saute until garlic is fragrant, 2-3 minutes.
- Add chicken broth and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, cannellini beans, green beans, zucchini,squash, spinach, basil, oregano, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
- Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water and set aside.
- Once pasta is cooked and soup is heated through place a few spoonfuls of cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.
Stuffed Pepper Soup – This one is my favorite slow cooker recipe. Whip it together in the morning and you’re set!
- 1 lb. ground turkey
- 1 C chopped onion
- 1 tsp minced fresh garlic
- 28 oz can diced tomatoes with juice
- 6 oz can tomato paste
- 4 C chicken broth
- 1 large or 2 small green peppers chopped
- 2/3 cup uncooked rice (We’ve been substituting quinoa lately and love it! Just be sure to rinse before adding)
- 2 tbsp brown sugar packed
- 1 tsp dried basil
- Ground black pepper to taste
- In a large skillet, cook turkey, onion and garlic over medium heat until browned
- Drain any juices and transfer mixture to a slow cooker
- Add remaining ingredients and stir gently to mix
- Cook on low for 8 hours adding water to thin if necessary.