Minestrone Soup
There is always so much soup in the batch that it feeds us a good two or three days, and that's having it for lunch and dinner both. When we make minestrone soup we cook the pasta separately and add it just before heating it so it doesn't get mushy.
Minestrone Soup Recipe
Minestrone is a pretty versatile soup in that you can pretty much use whatever kind of bean and whatever kind of pasta you want. You can use whatever type of vegetables you fancy too, for that matter: carrots, onions, potatoes, green or yellow beans, peas, celery, corn or cauliflower.Here's the recipe I used for this one:
Ingredients:
1 cup dried lima beans
2 cups cooked pasta (gluten-free if preferred)
1 large onion, chopped
4 carrots, diced
3 medium potatoes, diced
1 cup frozen green beans, chopped
1 cup frozen peas
1 can diced tomatoes
1.5 or 2 boxes vegetable broth
2 tbsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp black pepper
2 tsp salt (or 2 tbsp tamari)
Cook the beans separately:
Rinse the lima beans under cold water, then bring to a boil in 3 or 4 cups of water in a medium saucepan. Turn down the heat, cover the beans and simmer them for about 45 minutes or until soft.
Healthy sauté onion and carrots in veggie broth until carrots begin to soften. Add potatoes and cook another 5 minutes. Add herbs, can of tomatoes and the rest of the vegetable broth and simmer until all the vegetables are cooked. Add cooked beans and pasta.
Bowl of minestrone soup
