This weekend, we happened to go to an Italian chain restaurant for a quick lunch while out for shopping. Since I had been craving minestrone soup, I ordered a bowl, but it was so rich that I wasn’t even able to finish it. I felt this awful heaviness afterwards. This is a soup that is usually very simple to make, filling, and not heavy. I knew that the next day, to fulfill my craving, I would have to make it at home. This soup is “very nourishing to the soul,” as my daughters phrase it 🙂 My younger one likes to have a hot bowl of minestrone soup when she comes back home from school. It seems to relax her!
This is a very simple, rustic soup yet, very healthy and nutritious. Don’t worry if you are missing any ingredients; you can either skip or replace them with substitutes from whatever you might have at home. So definitely try this recipe, and I hope you can enjoy it with your loved ones!
Carrots – 1 large, diced
Onion – 1 medium, diced
Green Bell Pepper – ½ diced
Fresh Spinach – 1 cup chopped
Fresh Kale – 1 cup chopped
Zucchini – 1 large, diced
Celery – 2 stalks, diced
Potato – 1 small, diced
Garlic – 3 cloves, minced
Orzo (rice shaped) pasta – 4 oz. or about ½ cup (can be any other small sized pasta also)
Organic Vegetable Broth (low sodium) – 1 box 32 fl. Oz.
Organic Fire roasted tomatoes (no salt added) – 1 can 14.5 oz. (even regular chopped up tomatoes will work in a pinch)
Red kidney beans – 1 ½ cup (cooked) or 1 can drained and rinsed
Salt – 1 ½ t
Black Pepper – ½ t
Dried Basil – ½ t
Dried Oregano – ½ t
Extra virgin olive oil – 2T
Finely grated Parmesan – Optional for garnish
Fresh Basil – Optional for garnish (chopped)
- Warm a large pot. Add the extra virgin olive oil. Add the onion and sauté for 1 minute or so till onions are translucent.
- Then add the garlic and sauté for a few seconds.
- Add the rest of the diced vegetables except potato.
- Sauté them for 2-3 minutes till they soften a bit. Then add the potatoes.
- Stir all the veggies for a bit then add the vegetable broth.
- Then add the can of fire roasted tomatoes and 1½ cans of water.
- Stir well and add the dry seasonings.
- Cover and let it simmer for 2-3 minutes.
- Then add the beans and pasta. Stir really well.
- Cover and let it simmer for about 40-45 minutes, making sure to stir every 10 minutes so that the pasta doesn’t stick to the bottom.
- Do a taste test now for any additional salt etc.
- Enjoy with a warm Panini sandwich or some crusty bread!
Total Servings: 10
Per Serving: Calories 145 cal, Potassium 310 mg, Carbs 23.9 g, Fiber 4.6 g, Protein 5.3 g, Vit A 59.4%, Vit C 24.3%, Calcium 5.3%, Iron 10%