Zucchini Minestrone Soup

I absolutely love soups...especially when it's a one pot meal, I can make it as I'm checking the news or wiring a blog post (like this one). You have two options: add in the potato and orzo (my boys love these!), or keep it low glycemic if you're sensitive to the sugars, and omit them both (like for me). Either way, the soup is sure to please everyone, whichever way you make it! So simple, quick, and delicious.

This is a veggie-rich, non-pasta minestrone. Is that even possible? Yes. You'd be surprised if you match the flavors (tomato, Italian seasonings and veggies), how close you get to the real thing without adding much starch and noodles. Give it a try! If you're missing a bit of bite, feel free to throw in some white beans for some extra protein and flavor. I've never made this recipe the same way twice, always using what I have on hand, and encourage you to do the same. 

I've also been playing around with making sourdough bread. I've read and heard some research that mentions that sourdough making is the original way of making bread. Making and culturing sourdough ferments the grain and grows beneficial bacteria which helps the gut, lowers the sugar content of the bread, makes it more digestible and low glycemic. I think as far as bread goes, that's a win in all departments! The tricky part is that the sourdough needs to culture for at least a week, so it's a process. But my boys gobbled it up and were very happy. If you're OK with sugars, you may want to try it as an alternative to regular bread and you may be happily surprised. 

1 teaspoon coconut oil

1 yellow onion, chopped

1 tsp sea salt

1 large zucchini, chopped

1 large stalk celery, chopped

1 carrot, chopped

2 garlic cloves, chopped

one 28-oz can chopped tomatoes

1 medium yellow potato (optional), chopped

2 tablespoons whole grain orzo (optional)

1/2 tablespoon Italian seasonings

In a large soup pot, heat up the oil and onions. Sprinkle a little with some salt, and let the onions sweat, covered, over medium heat, about 3 minutes. Add in the zucchini, carrot, celery, garlic, and tomatoes. If you're using the potato, add it now, but feel free to omit - you may not even notice its' gone! Cover with water, about 1 inch above the veggies. Cover and set to medium and bring to a boil. Once it boils, add in the orzo if you're using, and simmer, covered about 20 minutes or until the potato is done. Add in the Italian seasonings and taste again for seasonings. Enjoy!