This veggie packed minestrone is just what you need to kick off your spring time diet.
Spring is in full swing. The flowers are blooming. The greens are greening. Melanin is glowing. It's time to renew your fitness plan and refresh your body.
Get Outside
The hiking trails are glorious!
Renew your fitness plan. Nature is lush right now. The temperature is just right. The hiking trails are glorious! If you need any motivation to exercise you'll find it outside. Nothing feels better when the sun's out than bringing the guns out, or the buns, or the all white 1's. Not sure what air forces has to do with fitness, but I just felt that needed to be mentioned....Now that I think about it, A LOT of people back home hoop in air force 1's, and in case you're wondering, no I don't trust people that wear all black forces, but I digress. Get outside fam. It's something about the spring air that just makes you want to get active.
The Plant Based Diet
Refresh your body. There's no better cleanse for the body than a plant based diet. You get all the nutrients and protein, with none to the toxins that come from meat. I know eating plants all day every day doesn't sound like the most appetizing way of life. But there really are some tasty and flavorful vegetarian and vegan dishes out there. Don't believe me? Allow me provide some examples.
You get all the nutrients and protein, with none of the toxins that come from meat.
Be xXesty!
In summer 2017 I did a 30-day vegan trial and have never felt better in my life! My body felt clean, I was light on my feet, and my mind was sharp. I lost 5-10 pounds. I'm not exaggerating. But sustaining that diet beyond 30 days was the tough part.
Thus I opt to keep a middle ground a go for a balance. The beauty of a plant based diet is you're not making a hard commitment to anything. You can still have your animals products, just keep plants as the majority of your intake. Give it a shot and thank me later. Start off right with this minestrone.
The Recipe
Here's what you'll need:
Olive oil
6 green onions, chopped, separate the white and green parts
3 cloves of garlic, chopped
1 sprig, fresh rosemary, roughly chopped
1lb, baby potatoes, cut to 1 inch chunks
1 15-ounce can, diced tomatoes
4-6 cups, vegetable stock
Salt
Pepper
1 cup, frozen peas
1b, artichoke hearts, chopped roughly
1 15-ounce can, cannellini beans, drained
1lb, pound asparagus, cut into 3-inch stalks
2-3 cups, spinach, sliced into thin ribbons
1/4 cup pesto (omit for vegan)
Grated parmesan for garnish (omit for vegan)
Spring Green Minestrone
Prep Time: 20 minutes
Total Time: 1 hour
Yield: 4-6 servings
Step 1
Warm olive oil in a pan and sauté the garlic, rosemary, and white parts of the green onions for 1 minute or until fragrant. Then add potatoes and sauté for 1 more minute.
Step 2
Add tomatoes (with their liquid), stock, salt, and let simmer.
Step 3
Add artichokes and cook for another 5 minutes.
Step 4
Add cannellini beans and green peas and cook for another 5 minutes.
Step 5
Add asparagus and cook for 2 minutes. Then add spinach and cook for 1 minutes.
Step 6
Remove from heat. Stir in pesto. Add pepper and more salt to desired level. Garnish with grated parmesan cheese.
Enjoy!
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