Hearty Minestrone Soup

Hearty Minestrone Soup

As soon as winter comes this is exactly what I start craving. It’s all I want to eat and I can eat it for lunch and dinner for at least 3 days in a row. This minestrone soup recipe, is the perfect hearty soup with lots of veggies that warms you up and fills your tummy during the cold winter months.

I promise you, making soup really will make life easier, by taking an hour to cook a big pot of soup gives your family at least 3 meals (depending on your family size!). This soup is very simple to make, packed with lots of healthy winter vegetables, beans, potato and macaroni to keep you filled up. You can definitely switch up the seasoning and add whatever herbs your like to the soup to make it more enjoyable for you!

 

Hearty Minestrone Soup

 

Hearty Minestrone Soup

serves 8

Ingredients:

  • 1 Tbsp coconut oil
  • 1 medium white onion diced
  • 3 garlic cloves, finely minced
  • 2 large carrots diced
  • 3 ribs of celery diced
  • 1 large leek (cut all except about 1/2 inch of green top off leek, then cut leek lengthwise and slice thinly)
  • 2 cups of shredded green cabbage
  • 1 potato peeled and diced (any kind that you have is great)
  • 2 quarts of veggie stock
  • 1 small can tomato paste
  • 5 Tbsp chopped parsley
  • 2 tsp dried oregano
  • salt
  • pepper
  • 1-14 oz can of red kidney beans drained and rinsed ( I use Eden Organics)
  • 1/3 cup macaroni pasta ( I used whole wheat macaroni)

 

Directions:

Put large pot on stove and allow to heat up over medium heat, when stove has warmed up put coconut oil in pot to melt. Then add chopped onion and garlic and stir together for a few minutes, then add carrots, celery, and leek.

Season with salt and pepper.

Stir and let cook until vegetables are translucent, about 10-11 minutes. Add the cabbage, potato, stock, and tomato paste. Stir to combine tomato paste, and turn up heat to medium-high to bring to a boil.

Season with salt and pepper.

When it comes to a boil, add oregano and about half the chopped parsley. Simmer for 15-20 minutes. Then add in the beans, and pasta and continue to cook until the pasta is done. Add in the remaining parsley and any other herbs you wish to add.

Season with salt and pepper!

Serve in large bowls with my easy cornbread recipe.

Enjoy!

 

XO Charis

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