I love soup and make it at least once a week during the colder months. I have a ton of great soup recipes but this Minestrone recipe may be my favorite. Best Minestrone Soup ever! Its thick and hearty, packed with a whole bunch of veggies. Plus it makes a really big pot so you can feed 6-8 people and probably still have leftovers. Serve it with hearty, artisan bread and a green salad and you'll have a very satisfying and healthy meal!
1 can cannellini beans, drained
1/4 cup avocado oil
1 onion, chopped
1 large carrot, diced
1 stalk celery, diced
6-8 cloves garlic, chopped
2 zucchini, cut into 1/2- inch pieces
1/2 pound Yukon Gold or white potato, cut into 1/2- inch pieces. Peeling is optional. I leave the peel on.
1/4 pound green beans, ends trimmed and cut into 1-inch pieces.
4 cups shredded cabbage: Savoy, Napa or green
1/4 pound of chopped kale or spinach (about 4-6 cups)
28-oz.can diced, organic tomatoes
5 cups vegetable broth
Salt and pepper to taste ( I use about 2 teaspoons salt and 3/4 teaspoon pepper)
I use my 7.25 quart Le Cruset pot to make this recipe and the pot is almost full when the soup is made so make sure to use a LARGE soup pot with a lid.
Add the oil to the pot on medium to medium low heat. Add the onions and cook until they are soft and translucent, about 5-8 minutes. Add the carrots, celery and garlic and cook, stirring another 4-5 minutes. Add the zucchini, potatoes and green beans, cooking and stirring for 4-5 minutes more. Add the cabbage and kale or spinach. Stir until the cabbage wilts. Add the tomatoes, broth and beans. Cover and simmer for one hour. Add salt and pepper as needed. I use about 2 teaspoons salt because it is a large batch and I don't like BLAND food!
NOTE: Don't skip the cabbage! It gives the soup a really nice flavor and I think adds a lot to this recipe.
Hope you enjoy this soup as much as I do! Let me know what you think of this recipe in the comments below.
Be well friends and happy soup making!