Minestrone soup is one of my staple soups. In my recipe, I add extra veggies and beans for a heartier and healthier version. Feel free to add more vegetables than what I listed, like green beans, kale or spinach. You can skip the pasta or I add in a small amount for less processed carbs.
This is Mason’s favorite soup!
Ingredients:
- 1 large onion, diced
- 4 cloves garlic, minced
- 2-3 ribs of celery, diced (about 1/2-1 cup)
- 2 large carrots, peeled and diced
- 2 medium zucchini/squash, diced (I use 1 green and 1 yellow for more color)
- 2 Tbsp unscented coconut oil (or olive oil)
- 7-9 cups low sodium vegetable or chicken broth
- 28 oz can of diced tomatoes
- 14 oz can of crushed tomatoes
- 15 oz can of cannellini beans, drained and rinsed
- 15 oz can of chick peas (gorbanzo beans), drained and rinsed
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp freshly ground black pepper
- extra salt – optional
- 1/2 cup of elbow pasta (optional to skip, use quinoa pasta, or whole grain)
- Parmesan or Romano (sheep milk cheese) for topping – optional
Directions:
In a large pot over medium high heat, cook and stir onion in hot oil for a few minutes or until translucent. Add garlic, celery and carrots. Cook and stir for approximately 7 minutes (until veggies soften). Add squash last and jump to the next step.
Add 7 cups broth, tomato products, and spices. Bring to a boil and reduce heat to medium low. Add beans and pasta and cook for 10-15 minutes with the lid on. Check to make sure the veggies are tender. Add more broth or water if needed. Top with cheese.
Makes 10 servings+
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