Minestrone Soup

minestrone-soup-recipes-healthy

Ingredients:

  • 45 minutes prep
  • 40 minutes cooking
  • 8-10 servings
  • 2 Tbl Olive Oil
  • 1 medium Onion, chopped (1c)
  • 1/4 C Fennel bulb, diced
  • 2 Tbl Garlic, minced
  • 1 tsp Fennel seed
  • 1 tsp Fennel seed
  • 1 tsp Rosemary, fresh, minced
  • 1 tsp Thyme, fresh, minced (1/2 tsp dried)
  • 7 C Filtered water or vegetable stock
  • 2 C Crushed tomatoes or chopped Roma tomatoes
  • 1 C Garbanzos, cooked
  • 1 C Kidney beans, cooked
  • 1 C Red potatoes, 1/2″ cubes
  • 1/2 C Celery, chopped
  • 1/2 C Parsnip, roasted, 1/2″ cubes (optional)
  • 1/2 C Carrots, chopped
  • 1/2 C Zucchini, chopped
  • 1/2 C Summer squash, chopped
  • 1/4 C Shoyu, or to taste
  • 2 Tbl Tomato paste
  • 1 C Elbow pasta or rotini, wheat-free
  • 2 Tbl Italian parsley, minced
  • 1 Tbl Basil, minced
  • 1 Tbl Balsamic vinegar
  • 2 tsp Nutritional yeast
  • 2 tsp Oregano, minced (or 1 tsp dry)
  • 1 tsp Sea salt, or to taste
  • 1/2 tsp Black pepper, ground to taste

Directions:

– Place oil in a large pot on medimum heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary, cook for 5 minutes, stirring occasionally.
– Add filtered water or stock, tomatoes, beans, potato, celery, parsnip, carrot and squashes, cook until vegetables are just soft, approximately 25 minutes, stirring occasionally.
– Add tomato paste, pasta & herbs and cook until pasta is done, approximately 10 minutes, stirring occasionally.

Serving suggestions

– Top with additional nutritional yeast before serving.
– Serve with Focaccia Bread cut into triangles. Baste with Basting Sauce and minced garlic while banking.