Minestrone Soup - Best Ever!

Vegan
Gluten-Free
Kid Friendly
Vegetarian
Dairy Free

Title: Minestrone Soup
Author: Britney Shawley
Recipe type: Dinner
Prep time: 15 minutes
Cook time: 30 minutes 
Total time: 45 minutes
Serves: 8 people

This is also call ed a”kitchen sink soup” as you literally can throw whatever you have in this soup and it will still be delicious. I have the perfect vegetables here though, for the best minestrone soup ever! This minestrone was so flavorful, so nourishing, and just flat out delicious. I know you and your whole family will love it.

Ingredients

 tbsp Extra Virgin Olive Oil
2 carrots, peeled, diced small
1 large onion, peeled and diced
8 mushrooms, washed and diced
1-2 tbsp soya sauce

3 cups vegetables of choice (I used 2 cups buttercup squash + 1 cup cabbage + 1 cup green beans. All diced small and even)
3 garlic cloves, pressed
1 540ml can petite diced tomatoes + juice with oregano and garlic
6 cups filtered water
1 broth, cube- vegetable
1 1/2 tsp real salt
1/2 tsp pepper
1/4 tsp red pepper chili flakes

3/4 cup alphabet noodles (or elbow or orecchiette pasta or orzo pasta)
1  can Navy Beans ( or butter beans or cannelli white beans) – drain & rinse
1 cup spinach
1/2 lemon, juice
sprinkle salt at end

Instructions

To Begin – Build Flavor:

  1. In your large soup pot add your olive oil and your finely diced onions and carrots. let all mingle together for about 7 minutes. Once onions start to become translucent…then add your mushrooms for another 3 minutes and add tamari sauce.

  2. Add the pressed garlic and stir until fragrant.

  3. Add your spices – salt, pepper, red chili flakes

Making the Soup:

  1. Add your 4 cups of vegetables of choice to soup pot [ buttercut squash + cabbage + green beans]

  2. Add broth cube and water

  3. Let come to a soft boil

Adding in:

  1. 3/4 cups Pasta of choice
  2. white beans (drained and rinsed)
  3.  1 cups spinach
  4. let all cook together for about 30 minutes
  5. At end add in 1/2 lemon, juice and pinch of salt if desired

When Serving:

  1. Add some love before saying a little prayer and serving with Joy.

Saving Money:

This is very much a budget friendly dish!!! Use whatever vegetables you already have in your fridge. The rest is mostly canned and thus simple and budget friendly pantry ingredients!
 

Quick Tips & Tools:

Tools:
Big soup pot, ladle, cutting board, knife, containers for storing in freezer.

Tips:

This recipe will make 2 large batches of soup… but I make them all in one large soup pot. Either use for a big family meal, or save some and store in freezer for a quick and fast nourishing meal!

Use whatever vegetables you have on hand!! This is like a “kitchen sink” soup. use butternut squash, zucchini, pumpkin, extra carrots, red or white cabbage, beans, mushrooms, kale, sweet potatoes…. so many options!

 

*** Recipe adapted from Cookie & Katie!

Saving Time:

I save time by making this double batch of soup!! I ensure that I do my meal prep, so I cut up all my vegetables, take out all my spices even before I start to cook. Once I make this giant batch of soup, I put half into personal serving sizes and store them in my freezer. It makes for a simple and quick lunch or dinner!


Food is not just fuel. Food is about family, food is about community, food is about identity.
And we nourish all those things when we eat well. – Michael Pollan

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