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.
Ingredients
olive oil
few cloves of garlic, minced
onion, chopped
celery, chopped
vegetable broth
can of diced tomatoes
carrots, chopped
zucchini, chopped
chickpeas
tomato paste
basil, chopped
salt
Directions
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.
It’s totally soup season and I haven’t had minestrone in ages! Looks delicious
Now that I have made my own minestrone I think I’ll be making it more often! It is such a great lunch. Let me know if you make any yourself!
It looks delicious..will try it this week.
I’m eating some as I write this! I would love to hear how it turns out!
This looks good enough to eat!
I’ll definitely be making this one!
[...] the last minestrone I made? Yeah, this one was even better. It was the same soup base, only I used potatoes, broccoli [...]