Recipes
Leslie's Kitchen: Hearty Minestrone Soup
Posted on
January 09, 2024
January 09, 2024
achilleas petris
Winter weather is the perfect time to try different soup recipes so today I thought I’d share an easy weeknight meal: minestrone soup. It’s delicious, packed full of nutrients, and satisfies our cravings for warm comfort food.
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!
- • 1 bunch rainbow chard
- • 2 tsp sea salt
- • dash of pepper
- • 1 russet potato (this gives thickness to your soup)
- • 1 cup fresh greenbeans
- • 1 carrota
- • 1 celery
- • 14 ounce can of Great Northern Beans
- • 1 box Chicken Broth
- • 1 can Fire Roasted Tomatoes
- • 1 clove garlic, crushed
- • 1 onion, diced
- • 1 tbsp olive or coconut oil
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• 1 or 2 Parmesan rinds (I keep mine in the freezer)
- Chop onion and garlic in your mini food processor. minute.
- Add onion to your soup pot and saute with olive or coconut oil until translucent. Wash and trim your rainbow chard.
- When the onions are cooked, add the garlic and saute for another minute being careful not to brown your garlic.
- Peel and chop the potato and add it to your soup pot.
- Add the chicken broth and canned tomatoes.
- 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.
- 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.
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Serve with crusty, warm bread, enjoy!
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