Hello, friends! Is it finally summer where you are? We got a glimpse of it over the weekend, but now we’re back to temperatures in the 50’s and 60’s. I think the crazy temperature changes is what is making me feel awful– stuffy nose and a cough. Yuck. So I made some soup to make me feel better. It’s not really the time of year for soup, but sometimes you just have make it.
Minestrone is one of those great soups that is delicious, vegetarian and packed full of nutrition. I personally love the stuff and could eat the entire pot. Its warm, satisfying and one bowl will fill you up! I put dark kidney beans, garbanzo beans and whole wheat pasta for added protein and onions, celery, carrots, tomatoes and cabbage for vitamins and minerals. Overall, its a pretty healthy meal! If you don’t like certain vegetables in here, then you can omit them or substitute them for other ones. For example, if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in. Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it along side. Top the whole dish with some parmesan cheese and crusty bread and thats dinner!
This flavorful minestrone soup is warm, satisfying, and packed full of nutrition.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 2 large carrots peeled and diced
- 2 ribs celery washed and chopped
- 4 cups water
- 2 chicken bouillon cubes I use Knorr
- 1 15 oz. can Dark Kidney Beans rinsed and drained
- 1 15 oz. can Garbanzo Beans rinsed and drained
- 1 15 oz. can tomato sauce
- 1 14.5 oz. can diced tomatoes
- 1 tablespoon basil
- 1 teaspoon oregano or marjoram
- lots of salt and pepper
- 1/2 tablespoon parsley flakes
- 1 1/2 cups shredded cabbage
- 1/4 lb. whole wheat pasta
- parmesan cheese
- 1 loaf crusty good quality bread
In large pot, sauté onions, carrots and celery in butter and oil over medium heat for 7-10 minutes. Stir in water, bouillon, beans, tomato sauce, diced tomatoes, spices and cabbage.
Bring to boil, then reduce heat and simmer at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately. Serve with parmesan cheese and good quality crusty bread.