Warm, hearty minestrone soup
December 31, 2012 § 6 Comments
Minestrone soup, with its warm, hearty broth, was one of the best things that I discovered when I went vegetarian. It was one of the only broth soups that I was able to eat and I could even get those giant cans of Habitant minestrone soup at the grocery store. I often eat Habitant minestrone soup for lunch when I come in from a chilly morning of snowboarding but I also like to make my own homemade minestrone for a lunch at home. It is so simple and you can use whatever you want, which makes it ideal for using up leftover vegetables in your fridge. When I get back to my apartment I am going to make this minestrone again but using potatoes, broccoli or kale, kidney beans or white beans and penne or ditalini.
few cloves of garlic, minced
can of diced tomatoes
1. Start with plenty of olive oil in a large soup pot. Over medium heat, sautée the garlic, onion and celery until they are beginning to soften.
2. Pour in the vegetable broth and can of tomatoes. Toss in the carrots and bring the soup to a boil for a couple of minutes or until the carrots are beginning to soften. Then stir in the basil, tomato paste, zucchini and chickpeas and simmer for a couple more minutes. Salt to taste.