By Ashley Iovinelli, HCTP March 2017
This simple soup is the perfect fix for the colder temperatures approaching. It’s made with hearty beans and a healthy blend of vegetables, making it a great dish for lunch or dinner. The fresh, easy-to-find ingredients make it a seamless recipe for the whole family to enjoy all week long.
INGREDIENTS
- 4 large carrots
- 4 celery stalks
- 1 cup diced red onion
- 2 cups fresh spinach
- 1 box organic shell noodles or elbow quinoa noodles
- 32 ounces organic bone broth
- 32 ounces organic vegetable broth
- 3–4 garlic cloves
- 2 cups frozen green peas
- 1 can cannellini beans
- 1 can red kidney beans
- 1 can garbanzo beans
- 1 handful fresh parsley leaves
- 5 ounces tomato-basil sauce
- Italian seasoning
- pink salt and pepper
INSTRUCTIONS
- Wash and cut carrots and celery into small pieces.
- Remove stems from spinach, chop, and set aside.
- In a pot, add noodles to boiling water and cook 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.
- Heat a large pot on the stove and add bone broth and veggie broth. Add carrots, celery, onion, garlic, and peas to the soup mixture. *HOLD OFF on the spinach.*
- Rinse and drain beans and add them all to pot.
- Rip parsley into small pieces and add to pot.
- Add sauce to pot and stir well.
- Let cook on medium heat for about 30 minutes.
- Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt, and pepper. Cook until noodles are fully cooked and carrots are tender.
Ashley Iovinelli is a mom, recipe developer, food and lifestyle blogger, and founder of Wheatgrass Warrior, a private health coach practice and wellness brand. Her passion for nutrition and holistic living stemmed from naturally healing her own chronic conditions, including IBS and interstitial cystitis, as well as wanting the best possible start for her son Peyton. Around the time Ashley enrolled in IIN, she was battling a mysterious, undiagnosed health condition, which, after seeing nearly ten specialists over a span of a year, was finally properly diagnosed as neurological lyme disease and two other tick-borne infections. She believes that IIN gave her the foundation she needed to survive that very difficult time in her life and be able to better manage her chronic illness moving forward. Ashley considers gut health and a positive mind-set at the core of well-being. She is incredibly passionate about helping her clients learn about nourishing their body, mind, and soul with organic real foods, a powerful mind-set, and an irresistible self-care plan. She believes that when you create balance in all areas of your life, healing can occur and you can live the life you’ve always desired – your potential is limitless! Find more from Ashley on her website and Instagram.
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