This nourishing minestrone soup is quick and easy to make.
Use seasonal vegetables and affordable pantry ingredients to nourish and warm up from inside out. This soup is packed with classic minestrone soup ingredients, and also loaded with herbs that boost immunity for optimal health. It freezes and defrosts well, too.
Prep Time 20 Minutes
Yields 6-8 Servings
Ingredients
2 tbsp olive oil
1 medium size onion - diced
4 medium size garlic cloves - minced
1 large fennel bulb (white parts only, diced)
1 large bunch of kale - roughly chopped
1 can (15oz) diced tomatoes
1 vegetable cube
2 tbsp dried basil (4 tbsp if using fresh basil)
1 tbsp dried thyme (2 tbsp if using fresh thyme)
1 tbsp dried oregano (2 tbsp if using fresh oregano)
2 bay leaves
1 can (15 oz) cannellini beans - drained and rinsed
2 cups of cooked pasta of your choice (ziti or pasta shells are fine)
Vegan pesto or store bought - optional
Directions
Heat a large pot of water, bring to boil, cook pasta per cooking instructions and set aside (Do not drain pasta).
Heat another large pot or use Dutch-oven over medium heat.
Add 2 tbsp of the olive oil.
Add the diced onion, diced fennel and minced garlic. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes over medium heat.
Add the tomatoes and a vegetable cube and a little bit of water to cover all the ingredients. Cook until fragrant while stirring frequently, about 2 minutes.
Add spices, bay leaf, kale and beans, then stir everything together until well combined.
Add in cooked pasta and water that pasta was cooked in, to the pot.
Stir well and taste. Season as desired, with freshly ground pepper or a few red chili pepper flakes.
Optional serving suggestions:
Serve with a teaspoon of vegan pesto on top, so it nicely blends in when stirred!
Serve with freshly baked bread and butter.
Enjoy this nourishing minestrone soup that is healthy, delicious and warms the heart.
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