Mexican Minestrone Soup
And just like that, it’s the beginning of September. Which means … we’re officially in that time window where it still totally feels like summer yet are oh so ready to welcome all things fall (!!). Or, um, at least this girl sure is.
SO! Today I bring you the perfect dinner for this sorta between season stage – mexican minestrone soup!
It’s cozy, flavorful, light! And is jam-packed with plenty of end-of-summer produce – bell pepper, zucchini, fresh corn! <— But don’t you worry, frozen corn works in a pinch if you’re making this when it’s out of season.
There’s some whole wheat pasta, black beans and diced tomatoes … all tied together with a super flavorful broth spiked with the good stuff – i.e. my all-time favorite spice combo of cumin + smoked paprika. BEST EVER.
Not to mention that the whole shebang is super easy to make, healthy and perfect for a variety of diets (it’s vegan, dairy free, vegetarian and with a simple swap can be gluten free as well – more on that in the tips & tricks section below).
It’s like a good ol’ homemade minestrone soup (<— my go-to classic recipe) just kicked up a few notches with some mexican inspired flair.
Tips & Tricks For This Mexican Minestrone Soup
- To make this soup gluten free, use gluten free pasta. You may need to adjust the cook time slightly – you want the pasta to be jusssst al dente when done!
- You can also absolutely use regular elbow pasta instead of the whole wheat. Totally up to you. Again, just check the pasta and remove from the heat when it’s right at that al dente point.
- I mentioned this up above, but frozen corn works great if fresh corn is not in season. No need to thaw – just add it to the pot!
- The pasta does soak up a bit of the broth as this sits – not a crazy amount but it will thicken up slightly. If desired, you can add extra broth to any leftovers to thin it back out.
- And finally, while this soup is fantastic plain, I personally think the cilantro and avocado for topping really bring it all home. So I’d definitely encourage you to use them!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the soup:
Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 706mg Carbohydrates: 50g Fiber: 11g Sugar: 11g Protein: 11g