This soup was SO perfect on a cold January night. It was thick, slightly spicy, hearty and packed with veggies and herbs that filled our bellies with nutrition.
Minestrone is one of my favorite soups, and I have made too many varieties to keep track of! Usually, it is a way for me to clear out the veggies in prep for grocery day, but this time it was simply because I was craving it! Initially, this recipe was going to contain lentils and chick peas, but I opted for extra veggies instead.
Soups make a great way to simplify your meals, pack in the veggies and are comforting and soothing. They are a great idea for those on the go, and are an excellent way to cook once, eat two or three times. I keep a kettle of soup in the fridge as often as possible. It's as simple as reheating a little for a nutrient dense meal instead of picking something up on the fly.
I recommend using vegetable, chicken or beef broth to add depth of flavor, and as usual, choose organic whenever possible!
Veggie Minestrone
1 stalks celery, sliced thin
2 carrots, cut in half moons
1 sweet onion, diced
3 large cloves garlic
2 small potatoes, diced into 1" cubes
1 large can fire roasted diced tomatoes
1 can tomato paste
1/2 cup cut frozen green beans
1 cup fresh or frozen chopped spinach
1/2 cup chopped green cabbage
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp red pepper flakes
2 dried bay leaves
Broth or water
Salt & pepper
2 tbsp olive oil
Your favorite cooked pasta-optional (I used orecchiette)
Heat a large soup pot over medium heat. Add onion, carrot, celery, garlic, red pepper flakes, bay leaves and dried herbs. Sauté until tender.
Add potatoes, diced tomatoes and broth or water to cover. You may want to add more liquid as it cooks.
Bring to a boil and reduce heat to medium/high.
Add tomato paste and stir to mix thoroughly. Simmer until potatoes are tender.
Add cabbage, frozen green beans and spinach or kale.
Add cooled pasta to the bowl and ladle soup over the top.
