Hearty and comforting bowls of soup are frequently on my menu when the weather turns cold. This vegetarian minestrone soup is easy, delicious, and
very adaptable. You can easily replace a vegetable that is not a family favorite or increase the amount of a beloved veggie (carrots!). My family eat this soup topped with freshly grated parmesan cheese and slices of grainy bread from our favorite bakery.
Note: Just like the
Coconut Ginger Soup with Soba Noodles, this soup can be served deconstructed for younger children or picky eaters.
Recipe serves 8, loosely adapted from
Bon Appetite. Healthy and hearty gluten-free minestrone soup recipe
*Note: These are vegetables that I choose to purchase organic. Read more on Ingredients 1 tablespoon Fresh Rosemary , (or 1 teaspoons dried rosemary) 1 tablespoon Fresh Oregano , (or 1 teaspoons dried oregano) 2 Bay Leaves 2 tablespoons Olive Oil 1 Onion, diced 2 Celery Stalks, diced* 4 Carrots, diced* 1 bunch Kale or Chard, leaves separated from stems, about 3 cups chopped* 4 cloves Garlic, thinly sliced 2 tablespoons Tomato Paste* 1 28-oz can Crushed Whole Tomatoes* 1 2-oz parmesan rind, optional 1 cup Yukon Gold Potatoes, scrubbed, cut in 1-cm pieces 1 cup Green Beans, cut in 1-inch lengths, I use frozen* 1 15-oz can Cannellini Beans, rinsed Salt and Pepper, to taste Instructions Heat olive oil in a large heavy pot over medium heat. Sauté onion, carrots, celery, and chopped kale or chard stalks until onion is translucent and carrots are tender, about 10 minutes Add sliced garlic to sautéed veggies and stir until fragrant, about 30 seconds Next, add tomato paste to veggies and cook, stirring, about 2 minutes Stir in tomatoes, already crushed, and scrape up any brown bits that have accumulated on the bottom of the pot Add herbs, parmesan rind (if using), and 6 cups water and bring to a boil Finally, add potatoes to the soup mixture, reduce heat, and simmer until potatoes are tender, about 20-25 minutes Discard parmesan rind and bay leaves. Add chopped kale or chard leaves, green beans, and cooked cannellini beans, cook until green beans are tender, about 5 minutes Season with salt and pepper, to taste. Minimal additional salt will be required if you used parmesan rind and canned tomatoes that contain added salt Nutrition Information: Yield: 10 Amount Per Serving: Calories: 121 Sodium: 115mg Fiber: 5.4g Protein: 4.5g pesticides and produce. Pin recipe for later: