The rainy day this week finally got me craving some cozy soup and what better way to use up leftovers and random cans of beans than make a minestrone soup! To be honest, I have never made minestrone soup before, mostly because I don't usually like really brothy soups, BUT I have to say this is a winner! I made some adjustments to the typical soup recipe to make it more hearty and it turned out delicious!
So, if you are in the mood for something cozy, yet still summery AND you want to use up those leftovers, look no further! :) Feel free to use any veggies you'd like in this one.
Ingredients:
- 4 cloves garlic, minced
- 1/2 onion, diced
- 1/4 cup fresh basil, chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 14 oz can diced tomatoes
- 2 small celery stacks, diced
- 2 small/medium carrots, diced
- handful of green beans, trimmed and cut into pieces
- 1 cup gluten free pasta
- 1 19 oz can white kidney beans
- salt and pepper
- 3 cups chicken, veggie stock (or water and bullion cubes)
- parmesan to sprinkle
Directions:
- Heat 1 tbsp extra-virgin olive oil in a large pot or dutch oven over medium heat. Add onions and saute for a few minutes until golden. Add carrots, celery, garlic, basil, rosemary, thyme, oregano and some pepper and saute for a few minutes more until fragrant.
- Add tomato paste, diced tomatoes and stock and simmer covered until carrots are slightly tender, about 10 minutes.
- Meanwhile mash 1/2 the beans with a fork - this adds a little more bulk to the soup. Cook pasta as well and strain.
- Add beans, green beans and salt to taste and simmer 7-10 minutes more until veggies are tender. Add pasta at the end and adjust seasoning.
- Serve with a sprinkle of parmesan, if dairy is ok, and a slice of sourdough bread if desired. Enjoy!
In health & happiness,
Dr. Karen