Minestrone is such a comforting soup. But it can be a little heavy and unpredictable for me.
So, I make my own adaptable version of this soup.
It’s hearty and yummy and perfect for these fall/winter months.
2 cloves garlic, minced ( I bump this up when I am feeling my immunity could use a boost)
1 onion or 1/2 a large onion, minced
1/2 cup carrots, diced
1 cup celery, diced
1 cup cooked beans ( I use kidney but you can use any kind of bean)
2 1/2 cups diced tomatoes (Sometimes I add a little canned crushed tomato here too)
1 1/2 cups peeled & diced potatoes
2-3 tablespoons of chopped parsley
4-5 cups veggie stock
1/2 cup of diced zucchini
3/4 pasta (I like to use gluten free spirals as my honey gets hives from gluten, we think)
2 cups of chopped greens ( I usually use spinach or kale)
First saute garlic, onions, carrots, celery in oil ( I use olive oil)
After it sautes for a bit (and starts smelling yummy) add the beans to the mix and allow to simmer.
Once flavors have mixed well add tomatoes, cooked potatoes and parsley.
Allow all the veggies to simmer on low heat together like best buddies.
Now add the stock and bring to a simmer again.
Add the zucchini, greens and pasta.
Season with S & P as needed.
Garnish wish some fresh parmesan if you like!
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- Tags: adaptable cooking, Blog, find what tastes good, minestrone soup, soup, Vegetarian Recipes, yogi kitchen