Welcome! We are currently still operating as a "curbside only" business in an effort to protect you and our team the best we can. Thank you for all of your support!

Italian Minestrone Soup

 

 

Soup season is officially back people & I have never been so excited to mutter these words ( note to self: 9 months pregnant + upper 90s temps are in fact not the best combo.)

It's no secret l love a good soup-- and have created quite a few I have fallen in love with -- so much in fact that it's often hard to find the motivation to test something new ... BUT for whatever reason I was craving a veggie packed, italian style, Minestrone soup this weekend and went with it.

Thank GOODNESS I did or else I would have missed out on one of my favorites yet. This one is packed full of veggies, hearty potato, fresh herbs, and delivers vibrant flavor. 

And yes, this one will just have to be added into "my favorites" soup recipe rotation! 

 

Ingredients 

2 tbsp olive oil

1 onion, diced

3 celery stalks/ sticks, diced

3 whole carrots, peeled & diced

3 garlic cloves, minced

2 bay leaves

1 tbsp basil

1 tsp oregano

1/4 cup nutritional yeast ( Braggs is my favorite)

1/2 tsp red pepper flakes ( optional)

3 small red potatoes ( about 1 cup total when chopped) , large chopped

1 zucchini , chopped

1/2 large green cabbage, chopped 

1 15oz can fire roasted tomatoes

2 , 32 oz cartons broth

2 tsp Himalayan pink salt ( if using table salt start with 1 tsp)

2 tsp pepper

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can white beans ( I used cannellini), drain and rinsed

1 tbsp fresh lemon juice

Optional: Add 1/3 cup Violife Parmesan, grated ( any vegan parm will do ) to your pot of soup!

 

Directions

First, add your olive oil into your soup pot or dutch oven and warm over low to medium heat.

Add your diced onion, celery, carrot. Saute for a few minutes or until carrots are fork tender.

Add your minced garlic , bay leaves, basil , oregano, nutritional yeast, and red pepper flakes. Stir and saute for one minute to combine and release fragrance.

Add your potatoes, zucchini, and cabbage. Saute 3-4 minutes.

Add your can of fire roasted tomatoes, broth,  sea salt, and pepper. Stir.

Bring soup to a boil, uncovered. Once It reaches a boil add in all your beans and spinach. Stir.

Turn heat down to a simmer and add your lemon juice and grated parmesan cheese if using.

Partially cover to simmer.

Allow soup to simmer for 20 minutes minimum so that the flavors meld together.

Taste and adjust any salt/pepper/seasonings!