I will happily eat minestrone soup 12 months out of the year. I love that you can vary the vegetables in the soup depending on the season, so it always feels right. Of course, it is especially amazing in winter not just because it warms you head to toe, but because you can use a variety of root vegetables like these yukon gold potatoes. It’s love and care in a bowl and I hope you love it!
Yield: 8 bowls of soup
Cook time: ~50 minutes
Ingredients
1 Tbsp olive oil
1 cup yellow onion, peeled and diced
1 cup carrots, peeled and diced
1 cup celery, diced
2 tsp salt, divided. Plus, more to taste.
1 tsp pepper, divided. Plus, more to taste.
1 yukon gold potato, diced to ~¼ in pieces
1 small zucchini, diced to ~ ¼ in pieces
3 cloves garlic, peeled and minced
1 tsp oregano
1 tsp thyme
1 tsp basil
1 28 oz can diced tomatoes
4 cups vegetable broth
1 bay leaf
1 15 oz can Great Northern beans
1 15 oz can cannellini beans
½ cup finely chopped green cabbage
8 oz campanelle, elbow or other small pasta (GF pasta works great)
1 Tbsp lemon juice
Preparation
Heat a large soup pot over medium heat. Once heated, add olive oil to the pot. Add the onion, carrots and celery to the pot and season with 1 tsp salt and ½ tsp pepper. Cook, stirring often, for 7 minutes.
Add the potatoes, zucchini, garlic, oregano, thyme, basil, as well as 1 tsp salt and ½ tsp pepper and stir to combine. Cook for another 3-4 minutes.
Add the diced tomatoes, vegetable broth, bay leaf and both kinds of beans. Stir to combine and bring the soup to a boil. Once boiling, turn heat to low, cover the pot and simmer for 20 minutes.
After 20 minutes, add the pasta and finely chopped cabbage and cook for ~15 more minutes. This cooking time will vary depending on your pasta. Before eating, add the lemon juice and stir to combine all together. Add more salt and pepper to taste. Enjoy!
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