You didn't really think I would put a cookie recipe in the week before Christmas did you? I wish I could say I am a good baker but that simply is not the case. Instead, I spent the week coming up with healthy soups that I could make, that wouldn't fatten me up before the holidays and also wouldn't break my bank.

This take on a minestrone is vegan and at 267 calories per serving, it will have you sticking to your New Years Resolution. In the past, I had a subscription to the magazine Cooking Light.

If you love healthy recipes, I suggest subscribing or follow on instagram. Recently, I had seen a soup recipe they posted, and this is my spin on it. Best part? It only takes about 30 minutes from start to finish.

To make, you will need 5 cloves of garlic, 3 tablespoons EVOO, 1 cup cubed rustic bread, 1 cup chopped leek, white and light green parts only, 1 cup chopped carrots, about 6 cups low-sodium veggie broth, 1 cup ditalini pasta or any other small pasta, 1 zucchini halved lengthwise and then sliced thinly, 1 can of cannelloni beans rinsed, 3 cups chopped kale, salt and pepper, and I added one can of chopped tomatoes with chilis mixed in.

I began by heating up my broth over medium high heat. Preheat your oven to 350 and toss your bread in a little olive oil (enough to coat). I seasoned the bread with a sprinkle of kosher salt, cayenne pepper, and garlic powder. Pop in the oven and cook for about 10 minutes.

Next, I added my garlic to a pan of oil over medium heat and added leeks and carrots, stirring occasionally until softened. I turned my broth to high and added in the veggie mixture.

Next, I just stirred in my can of tomatoes and chilies, rinsed beans, kale, and zucchini as well as my ditalini pasta. Cooked for about 5-10 minutes and it's done. It is that simple!!! Sprinkle with croutons and serve.

If you want to make this non-vegan, my boyfriend and I felt that some sausage crumbles would be a wonderful addition to this soup. Feel free to sprinkle with a little parmesan cheese as well. I hope this soup helps you stay warm and healthy. Have a happy holiday!

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.