Easy-Peasy Minestrone Soup

This soup is similar to my Vegetable Tortellini Soup which everyone enjoyed! This recipe can be made gluten free with quinoa noodles or by leaving out noodles completely. I use organic bone broth for many of my soups because of the collagen and gut healing benefits, however that can be subbed out with more veggie broth and water. 

Ingredients:

• 1 32 ounce container of organic bone broth
• 1 32 ounce container of organic vegetable broth
• 4 large carrots
• 4 celery stalks 
• 1 can of cannellini beans
• 1 can of red kidney beans
• 1 can of garbanzo beans
• 1 cup of diced red onion
• 2 cups of frozen green peas
• 3-4 garlic cloves
• 2 cups of fresh spinach
• 1 handful of fresh parsley leaves
• 5 oz (or half jar) of Tomato-Basil Sauce (I use 365 organic brand)
• 1 box of organic shell noodles or elbow quinoa noodles
• Italian seasoning
• pink salt and pepper

Recipe:

1. Wash and cut the carrots and celery into small pieces.
2. Dice 1/4 of a red onion into tiny pieces
3. Chop 2 cups of small spinach, removing the stems (set aside for the end)
4. Boil a pot of water for the noodles, and add noodles and cook to al dente (leave a little firmer than normal since they will be added back into hot water). Rinse with cold water so they don't stick together.
5. Heat a large pot on the stove and add the entire container of bone broth and veggie broth. Next, press 3-4 garlic cloves (depending on your preference), add the celery, carrots, onion, peas to the soup mixture *HOLD OFF on spinach*
6. Rinse and drain all of the beans and add them to the pot. 
7. Add the handful of fresh parsley (can rip into smaller pieces)
8. Add about 5 oz of marinara sauce to pot and stir well.
9. Let cook on medium heat for about 30 minutes.
10. Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt and pepper and cook until noodles are fully cooked and carrots are tender. 

This soup will last you several days and can simply be reheated over the stovetop and can re-season with Italian seasoning and pepper. 

Italian Veggie Tortellini Soup

This soup is super easy and super satisfying for these colder winter evenings!! I used all organic products to put this recipe together!

Ingredients:

• 2 packages of cheese tortellini
• 2 zucchinis
• 1 large container of organic vegetable broth
• 5 large carrots chopped up
• Handful of fresh parsley
• 3 garlic cloves
• 1 jar of organic basil marinara sauce
• Olive oil (for sauteing carrots) 
• Dried Italian seasoning 
• 2 cups of chopped spinach 
• Pink salt and pepper to taste

Directions:

• Cut up veggies and sauté carrots in pan with olive oil to soften a bit.
• Add zucchini, garlic, veggie broth, spinach, dry seasonings, and marinara to large pot on stove-top. (I only used 3/4 of the jar of marinara for a more soupy consistency)
• Add carrots and parsley to the pot. 
• When veggies seem softened enough, add the tortellini and cook for about 15 minutes or until soft. (careful to not overcook the pasta)
• Garnish with more fresh parsley, salt, pepper and optional-parmesan cheese

**Can also cook in a crock-pot, but same as the above recipe do NOT add in the tortellini until the last 15-20 minutes because they will get soft quick. Time will vary based on your crock-pot**

ITALIAN ORZO SALAD

This fresh pasta salad is the perfect side dish to any meal! I came up with this recipe using some of my family's favorite ingredients, and I try to use everything fresh and organic when possible.

Ingredients:

• 1 box of organic orzo pasta
• 2 cups of spinach
• Handful of fresh basil leaves
• 1 cucumber
• 1/4 of a red onion diced
• 1 cup of feta cheese
• Italian seasoning (oregano)
• Balsamic vinegar or 365 brand Balsamic Vinegearette 

Recipe:

• Bring water to boil, and cook box of orzo
• Petite Dice 1/4 of a red onion 
• Cut up cucumber into small pieces
• Rip apart washed spinach and basil into small pieces (can also try cutting)
• When pasta is done cooking, rinse with cool water to avoid sticking. Add pasta to a large bowl, and combine with all of the ingredients. Add the dressing and cheese last. Chill before serving.