1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tsp garlic
6 cups vegetable broth
1/2 cup green beans
1 1/2 cups chopped potatoes
1 1/2 cups shredded cabbage
14 1/2 ounce can chopped tomatoes
1 8 ounce can tomato sauce
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1/4 parsley
1 1/2 tsp basil
Freshly ground black pepper
1/2 cup uncooked wheat or brown rice pasta |
This is a yummy hearty soup as is. I did edit a couple things - I didn't have any fresh green beans so I used canned. I didn't have either of those beans so I used a can of white bean. Also if you like your soup with a little kick either try adding a little white pepper or cayenne to the soup or top it with some chopped jalapenos which is what I did made it perfect!
Since my kids won't touch this soup... I made pasta for them and added some of their thin spaghetti to our individual soup dish. That way the minestrone soup would still freeze nicely without the addition of the spaghetti in it. For some reason I freeze lasagna and other dishes with pasta in them, but not soup, strange... It will freeze great either way!I always make a huge batch of soup so I can freeze some makes a quick easy lunch or dinner!
I just used regular thin spaghetti I am not particularity fond of whole wheat pasta yet. I keep trying it so maybe eventually.
1. Put onion, celery, carrots and garlic in pot and cook with 1/4 veggie broth for about 2 to 3 minutes.
2. Add everything else, bring to a boil, reduce heat cover and simmer for about 45 minutes.
3. Add your pasta and cook for another 15 minutes until pasta is tender. If adding already cooked pasta just simmer an additional 15 minutes and add your pasta at the end. |
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