Vegetables and Broth and Herbs

Sometimes, simple is best, especially when it comes to meal planning. We do so much of it sometimes I think we plan out every second of our lives. A quick peek at our own schedule will show a different story: we really just plan dinner. Sometimes we’ll plan lunch or breakfast, such as for a special occasion or if we’re craving a specific food. Usually though, it’s just dinner that gets the royal treatment.

What then, do we do for lunch?

Often, it’s nothing fancy: leftovers from a previous meal, or even many meals sort of cobbled together. Slices of fruit and vegetables and cheese or an egg, and maybe a bit of seaweed on the side.  Sometimes though, lunch is all about quickly putting a few things together into something new and perfect. A soup, for example, of almost entirely vegetables. Perhaps one that takes advantage of the ever-present bone broth, the extra veggies we buy every week, and a few bites of pasta for each bowl. And maybe a few fresh herbs as well.

Most people just call it Minestrone. I call it delicious.

If you already have a bit of broth (even cans or boxes or bullion cubes if that’s your thing), this comes together quickly and easily. A small onion, a couple of cloves of garlic, zucchini, cauliflower, broccoli, bell pepper, tomatoes, chard, and just about any other vegetable you have a bit of get chopped up and go in the pot. Serve it with a bit of fresh herb such as basil or tarragon on top.



  • 1 small onion, diced
  • 1 – 2 cloves garlic, smashed (or diced according to your preference)
  • half dozen to a dozen broccoli or cauliflower floretes
  • 1 zucchini choped
  • Additional vegetables as desired
  • salt and pepper to taste
  • pasta as desired

Make It!

Saute vegetables until softened. Add broth and bring to a simmer.  Add pasta and continue to simmer until pasta is cooked through. Serve in bowls with a piece of bread on the side and fresh herbs on top.

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