18 Delicious Easy Budget Recipes Healthy

Are you on the hunt for meals that are kind to your wallet but still packed with flavor and nutrition? Look no further! Our roundup of 18 Delicious Easy Budget Recipes Healthy is here to save your day—and your dollars. From quick weeknight dinners to hearty comfort foods, these dishes prove that eating well doesn’t have to break the bank. Dive in and discover your next favorite meal!

Spaghetti Aglio e Olio

Let’s dive into making Spaghetti Aglio e Olio, a simple yet flavorful dish that’s perfect for any night.

Ingredients

• 8 oz spaghetti
• 1/2 cup olive oil (or any neutral oil)
• 4 garlic cloves, thinly sliced (adjust to taste)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until garlic is golden, about 2 minutes. Tip: Watch closely to prevent burning.
3. Drain pasta and add to the skillet with the garlic oil. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
4. Remove from heat. Stir in parsley and season with salt. Tip: Fresh parsley adds a bright finish.

The spaghetti should be slick with oil, with a gentle heat from the pepper flakes. Serve with a sprinkle of Parmesan for an extra layer of flavor.

Vegetable Stir Fry

Kickstart your meal prep with this quick and vibrant vegetable stir fry. Perfect for busy weeknights, it’s a colorful mix of crisp veggies in a savory sauce.

Ingredients

• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 bell pepper, sliced (any color)
• 1 carrot, julienned (peel first for smoother texture)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (toasted adds depth)
• 1/2 tsp red pepper flakes (adjust to heat preference)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until veggies are crisp-tender.
3. Push veggies to the side. Add minced garlic to the center. Cook for 30 seconds until fragrant.
4. Mix garlic with veggies. Pour soy sauce and sesame oil over. Sprinkle red pepper flakes. Toss to coat evenly.
5. Cook for another 2 minutes, stirring constantly, until everything is heated through.

Just serve this stir fry over steamed rice or noodles for a complete meal. The veggies retain a satisfying crunch, while the sauce adds a umami-rich flavor with a hint of heat. Try topping with sesame seeds for extra texture.

Homemade Pizza

Everyone loves pizza, and making it at home is easier than you think. Here’s how to whip up a delicious homemade pizza that beats delivery any day.

Ingredients

• 1 1/2 cups all-purpose flour (or bread flour for a chewier crust)
• 1 tsp salt (adjust to taste)
• 1 tsp sugar (helps the yeast activate)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 cup warm water (110°F, perfect for yeast)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup pizza sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese (freshly grated melts better)
• Your favorite toppings (pepperoni, mushrooms, bell peppers, etc.)

Instructions

1. In a large bowl, mix flour, salt, and sugar.
2. Dissolve yeast in warm water and let sit for 5 minutes until frothy.
3. Add yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 475°F. Punch down dough and roll out on a floured surface to your desired thickness.
7. Transfer dough to a baking sheet or pizza stone. Spread sauce evenly, leaving a border for the crust.
8. Sprinkle cheese and add toppings. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
9. Let pizza cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean slices.

Nothing beats the crispy crust and gooey cheese of a homemade pizza. Try serving it with a side of garlic butter for dipping.

Bean and Cheese Quesadillas

Here’s a simple way to make bean and cheese quesadillas that are perfect for any meal. Hearty and satisfying, they come together in minutes with just a few ingredients.

Ingredients

• 4 large flour tortillas (use whole wheat for a healthier option)
• 1 cup refried beans (canned or homemade)
• 1 cup shredded cheddar cheese (or a Mexican blend for more flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (optional)

Instructions

1. Heat a large skillet over medium heat (about 350°F).
2. Spread 1/4 cup of refried beans evenly over one half of each tortilla.
3. Sprinkle 1/4 cup of shredded cheese over the beans on each tortilla.
4. Fold the tortillas in half, pressing gently to seal the edges.
5. Add 1/2 tbsp of oil to the skillet, swirling to coat the bottom.
6. Place one quesadilla in the skillet. Cook for 2-3 minutes until golden brown.
7. Flip the quesadilla carefully. Cook for another 2-3 minutes until the other side is golden and the cheese is melted.
8. Repeat with the remaining quesadillas, adding more oil as needed.
9. Let the quesadillas sit for a minute before cutting into wedges. This helps the cheese set.

Zesty and comforting, these quesadillas have a crispy exterior with a gooey, flavorful center. Serve with salsa, sour cream, or guacamole for extra indulgence.

Egg Fried Rice

Absolutely everyone needs a quick, satisfying meal in their repertoire, and egg fried rice checks all the boxes.

Ingredients

• 2 cups cooked rice (day-old works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots (no need to thaw)
• 2 tbsp soy sauce (adjust to taste)
• 1/2 tsp sesame oil (for flavor)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add beaten eggs to the skillet. Scramble for 1-2 minutes until just set. Remove and set aside.
3. Heat remaining 1 tbsp oil in the same skillet. Add frozen peas and carrots. Stir-fry for 2 minutes until slightly softened.
4. Add cooked rice to the skillet. Break up any clumps with a spatula. Stir-fry for 3-4 minutes until rice is heated through.
5. Return scrambled eggs to the skillet. Add soy sauce and sesame oil. Stir-fry for 1 minute to combine.
6. Garnish with sliced green onions before serving.

Kick up the flavor with a drizzle of sriracha or serve alongside grilled chicken for a complete meal. The rice should be slightly crispy, with fluffy eggs and vibrant veggies throughout.

Potato and Leek Soup

Bold flavors and simple ingredients make this Potato and Leek Soup a comforting choice for any season.

Ingredients

• 2 tbsp butter (or any neutral oil)
• 2 large leeks, white and light green parts only, sliced thin
• 3 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth (adjust to taste)
• 1 cup heavy cream
• Salt and pepper (adjust to taste)

Instructions

1. Melt butter in a large pot over medium heat.
2. Add sliced leeks. Cook until soft, about 5 minutes, stirring occasionally.
3. Add diced potatoes and broth. Bring to a boil.
4. Reduce heat to low. Simmer until potatoes are tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
6. Stir in heavy cream. Heat through, about 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
7. Season with salt and pepper. Tip: Taste and adjust seasoning before serving.

Warm and velvety, this soup pairs well with crusty bread or a crisp salad. For a twist, top with crispy bacon or fresh herbs.

Chickpea Curry

Overflowing with flavor and simplicity, this chickpea curry is a weeknight savior. Packed with protein and spices, it’s a hearty dish that comes together in minutes.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 onion, diced (yellow or white preferred)
– 3 garlic cloves, minced (fresh is best)
– 1 tbsp ginger, grated (adjust to taste)
– 1 can (15 oz) chickpeas, drained and rinsed (for extra creaminess, mash a few)
– 1 can (14.5 oz) diced tomatoes (fire-roasted add depth)
– 1 can (13.5 oz) coconut milk (full fat for richness)
– 2 tsp curry powder (toast for enhanced flavor)
– 1 tsp turmeric (for color and health benefits)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add diced onion, cook until translucent (about 5 minutes), stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add chickpeas, diced tomatoes, coconut milk, curry powder, turmeric, salt, and black pepper to the skillet.
5. Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 15 minutes, stirring occasionally.
6. Taste and adjust seasoning if necessary. For a thicker curry, simmer for an additional 5 minutes.
7. Garnish with fresh cilantro before serving.
Lusciously creamy with a hint of spice, this chickpea curry pairs perfectly with steamed rice or naan. For a twist, top with a dollop of yogurt or a squeeze of lime.

Pasta with Tomato Sauce

Vibrant and versatile, this pasta with tomato sauce is a weeknight savior. Ready in under 30 minutes, it’s a foolproof dish that delivers on flavor.

Ingredients

• 8 oz pasta (like spaghetti or penne)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup fresh basil, chopped (substitute with 1 tsp dried basil)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta to boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic to skillet and sauté until fragrant, about 30 seconds, being careful not to burn.
5. Pour in crushed tomatoes, salt, and black pepper. Stir to combine.
6. Simmer sauce on low heat for 10 minutes, stirring occasionally, to allow flavors to meld.
7. Drain pasta, reserving 1/2 cup of pasta water.
8. Add cooked pasta to skillet with tomato sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen sauce.
9. Stir in fresh basil just before serving.
10. Serve hot, topped with grated Parmesan cheese if desired.

Hearty and comforting, this pasta boasts a rich tomato sauce with a hint of garlic and fresh basil. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Vegetable Lasagna

Lasagna layers packed with veggies offer a hearty, comforting meal perfect for any night. Let’s dive into making this vegetable lasagna.

Ingredients

• 9 lasagna noodles (no-boil variety saves time)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 2 cups shredded mozzarella (divided, for layers and topping)
• 1/2 cup grated Parmesan (adds a salty, nutty flavor)
• 2 tbsp olive oil (or any neutral oil)
• 3 cups marinara sauce (homemade or store-bought)
• 2 cups mixed vegetables (zucchini, spinach, mushrooms, diced)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm olive oil. Add mixed vegetables, garlic powder, basil, salt, and pepper. Sauté until soft, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, mix ricotta, egg, 1 cup mozzarella, and Parmesan. Tip: Let the ricotta sit at room temperature for easier mixing.
4. Spread 1 cup marinara at the bottom of the baking dish. Layer 3 noodles, half the ricotta mixture, half the vegetables, and 1/2 cup marinara. Repeat layers.
5. Top with remaining noodles, marinara, and 1 cup mozzarella. Cover with foil. Bake for 25 minutes. Remove foil. Bake until cheese is bubbly and golden, about 20 more minutes. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Outcome: This lasagna emerges with a perfect balance of creamy, cheesy, and veggie-packed layers. Serve with a crisp salad for a complete meal.

Tuna Pasta Bake

Fancy a comforting dish that’s both hearty and easy to make? Tuna pasta bake is your go-to, blending creamy textures with a crispy top. Perfect for weeknights or feeding a crowd.

Ingredients

– 12 oz pasta (penne or rigatoni work well)
– 2 cups shredded mozzarella cheese (divided, for layers and topping)
– 1 can (12 oz) tuna in water, drained (or oil for richer flavor)
– 1 can (10.5 oz) condensed cream of mushroom soup (or celery for variation)
– 1/2 cup milk (whole preferred for creaminess)
– 1/2 cup frozen peas (thawed, for a pop of color and sweetness)
– 1/4 cup grated Parmesan cheese (for a salty, umami kick)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Cook pasta according to package instructions until al dente. Drain and return to pot.
3. Stir in condensed soup, milk, tuna, peas, 1 cup mozzarella, Parmesan, garlic powder, and black pepper until well combined.
4. Transfer mixture to prepared baking dish. Top with remaining 1 cup mozzarella.
5. Bake for 20-25 minutes, until cheese is bubbly and golden brown.
6. Let stand for 5 minutes before serving to allow sauce to thicken.
Tip: For extra crunch, broil for the last 2 minutes. Tip: Add breadcrumbs on top before baking for texture. Tip: Serve with a side salad to balance the richness.
Yield a creamy interior with a golden, cheesy crust. The tuna adds a savory depth, while peas bring sweetness. Try serving with a drizzle of olive oil and extra Parmesan for an extra flavor boost.

Rice and Beans

Let’s dive into a classic Rice and Beans recipe that’s both hearty and simple to make. Perfect for a quick dinner or meal prep.

Ingredients

• 1 cup long-grain white rice (rinsed)
• 2 cups water (or broth for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a medium pot over medium heat.
2. Add the rinsed rice to the pot. Stir for 1-2 minutes until lightly toasted.
3. Pour in water or broth. Bring to a boil.
4. Reduce heat to low. Cover and simmer for 18 minutes. Tip: Don’t peek to keep the steam in.
5. Remove from heat. Let sit covered for 5 minutes. Tip: This helps the rice fluff up.
6. Fluff rice with a fork. Stir in black beans, garlic powder, salt, and pepper.
7. Cover and let sit for 2 minutes to warm the beans. Tip: Add a splash of water if too dry.

Comforting and filling, this Rice and Beans dish has a creamy texture with a hint of garlic. Serve with avocado slices or a squeeze of lime for a fresh twist.

Omelette with Vegetables

Make your morning routine exciting with this quick and nutritious omelette packed with fresh vegetables. Perfect for a hearty breakfast or a light dinner.

Ingredients

• 2 large eggs (room temperature for fluffier omelette)
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced onions
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1/4 cup shredded cheese (cheddar or mozzarella recommended)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add diced onions and bell peppers. Sauté for 2-3 minutes until slightly soft.
3. Whisk eggs in a bowl with a pinch of salt and pepper until well combined.
4. Pour the egg mixture over the sautéed vegetables in the skillet.
5. Let the eggs set for 1 minute without stirring to form a base.
6. Gently lift the edges of the omelette with a spatula, tilting the skillet to let uncooked eggs flow to the edges.
7. Sprinkle shredded cheese evenly over one half of the omelette.
8. Fold the other half over the cheese. Cook for another 1-2 minutes until the cheese melts.
9. Slide the omelette onto a plate. Serve immediately.

Just cooked, this omelette is fluffy with a slight crisp on the edges. The melted cheese adds a creamy texture, while the vegetables provide a fresh crunch. Try serving it with a side of avocado or hot sauce for an extra kick.

Lentil Soup

Just like that, lentil soup is your go-to for a hearty, nutritious meal. It’s simple, satisfying, and packed with flavor.

Ingredients

• 1 cup dried lentils (rinsed and drained)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp cumin (adjust to taste)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cumin. Cook for 1 minute until fragrant.
4. Add lentils and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender.
6. Season with salt and pepper. Serve hot.

Opt for a squeeze of lemon before serving to brighten the flavors. The soup should be thick, with lentils holding their shape but soft to the bite. Try topping with a dollop of yogurt for extra creaminess.

Baked Potatoes with Fillings

Forget about ordinary sides; baked potatoes with fillings turn a simple spud into a hearty meal. Customize with your favorite toppings for a versatile dish.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup sour cream (full fat for creaminess)
• 1/4 cup chopped green onions (for garnish)
• 4 strips cooked bacon, crumbled (optional for meat lovers)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. Pierce potatoes all over with a fork. This prevents bursting during baking.
3. Rub potatoes with olive oil, then sprinkle with salt and pepper. Place on baking sheet.
4. Bake for 50-60 minutes, until skins are crisp and insides are tender when pierced with a fork.
5. Let potatoes cool for 5 minutes. Slice open the tops and fluff the insides with a fork.
6. Fill each potato with 1/4 cup cheddar cheese. Return to oven for 3-5 minutes, until cheese melts.
7. Top with sour cream, green onions, and bacon if using. Serve immediately.

Golden and crispy on the outside, these potatoes are fluffy and rich inside. Try serving them with a side of salsa for an extra kick.

Macaroni and Cheese

Perfect for any occasion, this macaroni and cheese recipe delivers creamy, cheesy goodness in every bite. Simple ingredients come together for a comforting classic.

Ingredients

• 8 oz elbow macaroni (about 2 cups)
• 2 cups whole milk (for creamier texture)
• 2 tbsp unsalted butter (or any neutral oil)
• 2 tbsp all-purpose flour (for thickening)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, about 1 minute.
4. Gradually add milk, whisking constantly to prevent lumps. Cook until slightly thickened, about 3-4 minutes.
5. Reduce heat to low. Stir in cheese until melted and smooth. Season with salt and pepper.
6. Combine cheese sauce with cooked macaroni. Transfer to prepared baking dish.
7. Bake for 20 minutes, or until bubbly and lightly golden on top.
8. Let stand for 5 minutes before serving to allow sauce to thicken.

This macaroni and cheese is irresistibly creamy with a slight bite from the al dente pasta. For a twist, top with breadcrumbs before baking for added crunch.

Vegetable Fried Noodles

Looking for a quick, flavorful meal? Vegetable fried noodles are your go-to dish, packed with crisp veggies and savory flavors.

Ingredients

• 8 oz dried noodles (use wheat or rice noodles for variation)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup sliced bell peppers (mix colors for visual appeal)
• 1 cup shredded carrots (pre-shredded saves time)
• 2 cloves garlic, minced (fresh is best for flavor)
• 2 tbsp soy sauce (low sodium if preferred)
• 1 tsp sesame oil (for a nutty finish)
• 1/2 cup sliced green onions (reserve some for garnish)
• 1/2 tsp red pepper flakes (adjust to taste)

Instructions

1. Boil noodles according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking.
2. Heat vegetable oil in a large skillet over medium-high heat, 1 minute.
3. Add bell peppers and carrots. Stir-fry until slightly soft, 3 minutes.
4. Add garlic. Cook until fragrant, 30 seconds.
5. Toss in noodles, soy sauce, sesame oil, and red pepper flakes. Stir-fry for 2 minutes to combine flavors.
6. Mix in green onions. Cook for another 30 seconds.
7. Remove from heat. Garnish with reserved green onions.

Just serve hot for a dish with a perfect mix of crunch and chew. The sesame oil adds depth, while the veggies keep it light. Try topping with a fried egg for extra protein.

Chicken and Rice Casserole

Make this Chicken and Rice Casserole for a comforting meal that’s easy to prepare. It’s hearty, flavorful, and perfect for busy weeknights.

Ingredients

• 2 cups long-grain white rice (rinsed)
• 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 3 cups chicken broth (low-sodium preferred)
• 1 cup frozen peas (thawed)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add chicken pieces, cook until no longer pink, about 5 minutes. Remove and set aside.
3. In the same skillet, add onion and garlic. Cook until soft, about 3 minutes.
4. Add rice to the skillet. Stir to coat with oil, about 1 minute.
5. Pour in chicken broth, add salt, pepper, and paprika. Bring to a boil.
6. Transfer mixture to a greased 9×13 inch baking dish. Stir in cooked chicken and peas.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for another 10 minutes, or until rice is tender and liquid is absorbed.

Bake until the top is slightly crispy for added texture. The casserole is creamy with a hint of spice from the paprika. Serve with a side of steamed vegetables for a complete meal.

Minestrone Soup

Great for any season, Minestrone Soup is a hearty, vegetable-packed dish that’s both nutritious and comforting. Gather your ingredients and let’s get started.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth (adjust salt to taste)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add diced tomatoes, vegetable broth, kidney beans, pasta, basil, and oregano. Bring to a boil.
5. Reduce heat to low and simmer until pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
6. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.
7. Stir in spinach and cook until just wilted, about 1 minute. Tip: Adding spinach last preserves its color and nutrients.
8. Remove from heat. Tip: Let soup sit for 5 minutes before serving to allow flavors to meld.

Nowhere does simplicity meet flavor like in this Minestrone Soup. Serve with a sprinkle of Parmesan for a creamy contrast to the vibrant vegetables. Perfect with crusty bread on the side.

Conclusion

Mastering the art of delicious, easy, and budget-friendly meals is a breeze with our roundup of 18 healthy recipes! Whether you’re meal prepping or whipping up a quick dinner, these dishes are sure to delight. We’d love to hear which recipes became your favorites—drop us a comment below. Loved what you saw? Share the love and this article on Pinterest for fellow home cooks to enjoy!

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