Minestrone soup doesn’t have a standard recipe. It’s an Italian soup loaded with vegetables. Onions, garlic, carrots, celery, diced tomatoes and kidney beans are pretty typical. From there, include more additions to suit your tastes and your hunger. With the snowy forecast, I love a hearty bowl of flavorful, veggie rich soup.
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 2-3 carrots, sliced
- 3-4 celery stalks, chopped
- 2 small zucchinis, chopped
- 1 celery root, peeled and chopped (optional)
- Salt and pepper
- 2 Tbsp oregano, basil and/or thyme
- 1 28oz can diced tomatoes
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 can kidney beans, rinsed and drained
- Heat oil in a soup pot. Add the onion and cook for 3-4 minutes. Add the garlic and cook for 1 minute.
- Add in the carrots, celery, zucchini and celery root. Season with salt and pepper. Cook until softened about 8 minutes.
- Stir in herbs, tomatoes and broth. Bring the soup to a boil and then simmer, uncovered, for 30 minutes, adding the beans the last 10 minutes of cooking. Season to taste.
Adapted from: www.thegreatist.com
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com