This is the best time of year for soup. I love making a big pot of soup on Sunday and then have leftovers for another night during the week. This minestrone is rich, deeply flavored and full of vegetables. To stretch this meal a little further, serve it alongside a salad or a snowy day favorite; a grilled cheese sandwich.
- 1 tsp Olive oil
● 1 onion, diced
● 6 cloves garlic, minced
● 2 carrots, chopped
● 2 celery stalks, chopped
● 7 cups veggie broth
● 1 28 oz can diced tomatoes in juice
● 1 15 oz can cannellini beans, drained and rinsed
● 2 cups green beans,cut in 2 inch lengths (fresh or frozen)
● 1 tsp dried basil
● 1 tsp dried oregano
● Fresh salt and pepper
● ⅔ cup short pasta
● 1 cup Parmesan cheese, finely grated
- In a large soup pot, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook 1 additional minute. Add the carrots and celery and cook until slightly softened, about 4 minutes. Add the pasta and cook until tender, another 10 minutes or so. Stir in the Parm and season w/salt and pepper.
- Add the broth, diced tomatoes, beans, basil, oregano, 2 ½ tsp salt and ½ tsp pepper. Increase the heat to high and bring to a boil.
- Then reduce to a simmer and cook until liquid thickens slightly, about 20 minutes.
Source: Teigan, Chrissy Cravings; Hungry for More.
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com