Minestrone Soup - Best Ever!
Title: Minestrone Soup
Author: Britney Shawley
Recipe type: Dinner
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 8 people
This is also call ed a”kitchen sink soup” as you literally can throw whatever you have in this soup and it will still be delicious. I have the perfect vegetables here though, for the best minestrone soup ever! This minestrone was so flavorful, so nourishing, and just flat out delicious. I know you and your whole family will love it.
Ingredients
2 tbsp Coconut Oil
2 carrots, peeled, diced small
1 large onion, peeled and diced (or 3 shallots)
2 leeks (trimmed, cleaned, diced OPTIONAL)
1-2 tbsp soya sauce (tamari sauce)
3 cups vegetables of choice (I used 1 sliced carrot, 1 cup sweet potato diced and/or butternut squash + 1/2 cup broccoli +20+ button mushrooms halved. All diced or sliced small and even)
3 garlic cloves, pressed
6 cups filtered water / broth
1 tsp smoked paprika
1 tsp oregano
1 1/2 tsp real salt
1/2 tsp pepper
1/4 tsp red pepper chili flakes
1/4 cup orzo pasta noodles (OR I prefer 1/4 cup quinoa)
3/4’s of a can of cannelli white beans ( or Navy beans or butter beans) – drain & rinse
1/2 cup strained tomato sauce (optional)
1 cup spinach or kale, ripped into pieces
1/2 lemon, juice
sprinkle salt at end
Instructions
To Begin – Build Flavor:
-
In your large soup pot add your coconut oil and your finely diced onions, leeks if using and carrots. let all mingle together for about 7 minutes. Once onions start to become translucent…then add your tamari sauce for another few minutes.
-
Add the pressed garlic and stir until fragrant.
-
Add your spices – oregano, smoked paprika, salt, pepper, red chili flakes
Making the Soup:
-
Add your 4 cups of vegetables of choice to soup pot
-
Add broth
-
Let come to a soft boil
Adding in:
- 1/4 cup quinoa (or orzo pasta )
- white beans (drained and rinsed – if using)
- 1 cup spinach or kale
- 1/2 cup strained tomatoes (optional)
- let all cook together for about 30 minutes
- At end add in 1/2 lemon, juice and pinch of salt if desired
When Serving:
- Add some love, squeeze some lemon into each bowl, before saying a little prayer and serving with Joy.
Saving Money:
This is very much a budget friendly dish!!! Use whatever vegetables you already have in your fridge. The rest is mostly canned and thus simple and budget friendly pantry ingredients!
Quick Tips & Tools:
Tools:
Big soup pot, ladle, cutting board, knife, containers for storing in freezer.
Tips:
This recipe will make a huge pot of soup… and either use for a cleanse, a big family meal, or save some and store in freezer for a quick and fast nourishing meal!
Use whatever vegetables you have on hand!! This is like a “kitchen sink” soup. You can use butternut squash, zucchini, broccoli, sweet potatoes, pumpkin, extra carrots, red or white cabbage, mushrooms, kale, potatoes…. so many options!
*** Recipe adapted from Cookie & Katie!
—typically minestrone soup has diced tomatoes in it. Sometimes I add, 1/2 cup strained tomatoes …but sometimes I don’t. Let your heart decide.
Saving Time:
I save time by making this double batch of soup!! I ensure that I do my meal prep, so I cut up all my vegetables, take out all my spices even before I start to cook. Once I make this giant batch of soup, I put half into personal serving sizes and store them in my freezer. It makes for a simple and quick lunch or dinner!
Food is not just fuel. Food is about family, food is about community, food is about identity.
And we nourish all those things when we eat well. – Michael Pollan
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