Hearty Minestrone Soup

EAT

Leslie's Kitchen

Hearty Minestrone Soup

I like to prepare this over the weekend and then reheat it during the week when life gets crazy. The beans, potato, and Parmesan make this a hearty meatless meal. If you still feel like you need a little extra, serve with turkey or chicken sausage. Don’t forget the warm, crusty bread!

By Leslie Carney

@lemongrovelane

January 09, 2024

Ingredients

1

bunch rainbow chard
2

tspsea salt
1

russet potato(this gives thickness to your soup)
1

cupfresh greenbeans
1

carrota
1

celery
14

ounce can of Great Northern Beans
1

box Chicken Broth
1

can Fire Roasted Tomatoes
1

clovegarlic, crushed
1

onion, diced
1

tbspolive or coconut oil
1 or 2

Parmesan rinds(I keep mine in the freezer)

Instructions

TOTAL TIME

1 hour

4-6 servings

STEP 1

Chop onion and garlic in your mini food processor. minute.

STEP 2

Add onion to your soup pot and saute with olive or coconut oil until translucent. Wash and trim your rainbow chard.

STEP 3

When the onions are cooked, add the garlic and saute for another minute being careful not to brown your garlic.

STEP 4

Peel and chop the potato and add it to your soup pot.

STEP 5

Add the chicken broth and canned tomatoes.

STEP 6

Wash and cut the green beans, carrot, and celery, and then add to the mix along with 1 or 2 Parmesan cheese rinds and a bunch of herbs.

STEP 7

Simmer gently until all the veggies are cooked. I like to let this cook and then SIT for a bit so the flavors can become fully incorporated.

STEP 8

Serve with crusty, warm bread, enjoy!

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Hearty Minestrone Soup