Minestrone - a variation on the recipe below
This soup is delicious. I sometimes alter the recipe depending on what I have on hand, so feel free to play around.
The recipe makes a pretty large pot. Cut the amounts back if you like!!
Minestrone Soup
1/4 cup olive oil
1 large onion, chopped
1 large carrot, cut into 1/2″ dice
2 ribs celery, cut into 1/2″ slices
3 cloves garlic, finely chopped
2 small zucchini, cut into 1/2″ dice
1/2 lb potatoes, cut into 1/2″ dice
4 cups shredded green cabbage
4 – 6 cups chopped kale or swiss chard (1/4 – 1/2 lb)
28 oz canned chopped tomatoes with their juice (or feel free to use fresh tomatoes!)
2 to 3 tsp salt-free Italian herb seasoning
4 1/2 cups vegetable broth (but homemade grassfed beef bone broth is delicious too!)
1 1/2 cups cooked Great Northern beans (or 1 15-oz can, drained)
Salt/pepper to taste
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*It helps to have everything chopped and ready before starting*
In a very large pot, heat the olive oil and add the onion. Cook, stirring, until softened.
Add carrots, celery, and garlic. Cook, stirring for 4 minutes.
Add the zucchini and potatoes. Cook, stirring, for another 4 minutes.
Add cabbage and kale (or chard) and cook till cabbage is wilted.
Add the tomatoes with their juice, the veggie broth, and the Italian seasoning.
Simmer, covered, for one hour.
In a blender or food processor, puree half the beans with some liquid from the soup. Stir the puree along with the remaining beans into the soup.
Simmer, uncovered, for 15 minutes. Salt + pepper to taste.
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