Happy Mushroom Monday!
The weather is cold (or I should say cooler here in Texas!) and that means SOUP SEASON! With Christmas only a few weeks away and Holiday parties every week, you're probably like me and looking for an easy meal idea for this busy season! This soup is healthy, hearty, delicious, and couldn't be easier--this recipe fits the bill perfectly!
While visiting family over Thanksgiving, my mother in law gave me a recipe she loved. I was so inspired by the recipe, I created the Mushroom Minestrone Soup Recipe I'm sharing today. This recipe is vegan, healthy and so hearty! It's also probably one of the easiest recipes I've made, but it tastes restaurant quality! (Hubby even said it reminded him of something he'd ordered at Olive Garden a few years back).
This delicious soup contains no added oils or sugar, is full of veggies, and utilizes coconut milk for healthy fats which makes this a hearty and satisfying meal. Full of heart healthy tomatoes and whole wheat pasta, mushrooms that are low in calories and high in vitamin D, and a healthy dose of iron from the spinach--who says healthy can't taste great?!
This recipe would be great for an easy meal on a busy night, to bring for a potluck, or to warm you up on a cold night.
Ready for the easiest recipe you'll ever make?! Let's get started!
Mushroom Minestrone Soup Recipe
- 8 ounces baby bella mushrooms (cleaned and sliced to ¼ inch)
- 2 cups fresh spinach
- 28 ounces fire roasted tomatoes (diced)
- 2 cups whole wheat noodles
- 1 cup coconut milk
- 32 ounces vegetable broth (low sodium)
- 1 Tablespoon soy sauce
- 3 cloves garlic (crushed)
- Place all the ingredients in a crockpot, stir to incorporate.
- Heat on medium-low for 3-4 hours covered or until noodles are tender.
- Serve warm.
See? I told you it was easy! :) I can't wait to hear what you think of this soup. We absolutely loved it, and actually made it twice in one week it was that good! Comment below, I'd love to hear from you <3
With Health and Happiness,