My Favorite Minestrone Soup Recipe
This amazing Minestrone Soup has been a favorite this week, along with these Easy Baked Kale Chips. We have all been down and out with colds so, what’s better than warm soup jam-packed with healthy vegetables, beans and broth to pick us back up?! This soup is vegan and gluten free unless you add noodles and cheese.
The best thing about minestrone soup is you can change it up however you’d like! Minestrone means “that which is served” and dates back to the 1800s. It was made with ingredients that were left over and always changing. Whichever vegetables that were in season and didn’t have a use, were used to make minestrone. So maybe you have extra zucchini from the garden or left over green beans to throw in. Either of which would taste amazing!
We love to add cabbage. When hubby first chopped these huge pieces of cabbage, I thought I’d hate it but it is easily my favorite addition to our minestrone soup. It has a perfect el dente texture that adds a meaty-ness to the soup.
What kind of vegetables did you choose for your minestrone soup?
Comment below! ↓
We choose organic ingredients whenever possible. I hope you enjoy this recipe!
My Favorite Minestrone Soup
Ingredients
- 4 cups Yellow Potatoes
- 4 cups Celery
- 2 1/2 cups Carrot
- 1/2 head Cabbage
- 15 oz can Light Red Kidney Bean
- 15 oz can Pinto Bean
- 12 oz Tomato Paste
- 1/4 cup Olive Oil
- 1 heaping tbsn Minced Garlic
- 28 oz can Peeled Plum Tomatoes
- 1/2 cup Red Wine Cabernet Souvignon or Merlot is best
- 2 quarts Vegetable Stock
- 2 Bay Leaves
- 1 tbsp Dried Basil
- 5 cups Hot Water
Instructions
- Chop all veggies. Cut potatoes into 1 1/2 inch cubes. Chop celery and carrots into half inch pieces. Rough chop onion and cabbage.
- Place large stock pot over medium heat and add oil. Put celery, onions and carrots into stock pot with minced garlic. Sweat until they're translucent and glistening.
- Add wine. Reduce wine by half.
- Add vegetable stock and tomato paste. Stir.
- Add potatoes and cabbage.
- Add hot water. Season with salt and pepper to taste. Add dried basil and bay leaves.
- Simmer on medium heat until vegetables are firm but not crunchy.
- Pull apart peeled plum tomatoes in your hand as you add them.
- Add beans. Cook for 10 more minutes. Remove bay leaves before serving.
Notes
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