Minestrone soup
Prep
Cook
Total
Author Melinda
Yield 6-8 servings
Ingredients
- 1 T grapeseed or other high heat oil
- 1 small onion, chopped
- 1 large carrot, cubed
- 1 med white potato, cubed
- ¾ cup small cauliflower florets
- 3 celery stalks, chopped
- 1 cup chopped fennel
- 4-6 chard leaves, chopped
- ¾ cup chopped cabbage
- ¼ cup chopped parsley
- 1 T fresh basil, chopped
- 1-2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme, diced
- 1 tsp fresh rosemary, diced
- 1 T fennel seeds, diced
- 1 lemon, juiced
- 4 cups vegetable broth
- 2 cups water
- 14 oz. can tomato purée
- 14 oz. can fire roasted, diced tomatoes
- 1 14 oz can white beans (e.g. Great Northern or Cannellini)
- 1 cup gluten free rotini noodles
- 1 T sea salt
- ½ tsp black pepper
Instructions
- Prep all of the ingredients.
- Heat the oil in a large soup pot over medium heat. Add the onions and a bit of salt.
- Cook the onions five minutes, then add the carrots, potatoes, cauliflower and a bit more salt. Stir to combine and cook another five minutes.
- Add the celery, fennel, chard, cabbage, parsley, garlic, oregano, thyme, rosemary, fennel seeds, lemon juice, veggie broth, water, tomato puree, diced tomatoes and remaining salt.
- Cover the soup and simmer for 10 minutes on medium low heat.
- Add the white beans, noodles, and pepper.
- Simmer on low another 15 minutes or so, until the noodles and all of the vegetables are tender.
Notes
Any small pasta shape works well in this soup. You might also try orzo, shells, and orecchiette. Gluten free or semolina—either one works great.
If you like a thinner soup, add a bit more water until you reach your desire consistency. Adjust the seasonings accordingly.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/minestrone-soup/