Minestrone Soup
I’ve been making this soup probably since my oldest kids were toddlers. It’s changed ever so slightly over the years. I usually only make it in the colder months, so it seems a little obscure adding soups yo egis going into Summer. This recipe will help nourish the kidneys and spleen, which aids in Immunity Health and also bringing back Yin energy.
Step 1
Place chopped onions and garlic into 4 Qt pot with a lil Olive Oil over low-medium heat. Sauté for 2-3 minutes, then add other chopped veggies and water to cover. Mix in herbs & simmer, covered for 25 mins. Add beans, salt & pepper & cook another 10 mins. Cooked pasta can be added last 5 mins. Mix well w/wooden spoon. Remove from heat, let cool 10 more minutes.
Ingredients
1c chopped Onions, I prefer yellow
2-3 cloves crushed Garlic
1-2T Tomato paste
Approx 1c chopped or sliced of the following:
Carrots, any color(:
Celery
Green beans(1” pieces)
Cabbage, I use green
Tomato
Shitake or Maitake mushrooms
Red or purple potatoes.5-1tsp dried Oregano, Basil, Thyme, Rosemary, plus 1-2 Bay leaves
2c Garbanzo, Kidney, or Cannelini Beans, cooked
1.5c dry GF Pasta(penne, spirals, or shells), optional
Olive Oil, to taste
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Final Notes…
This meal is made complete w/fresh raw green salad, maybe try my
Vegan Kale Caesar. May top w/chopped Parsley
Great on cold nights, eaten w/family & friends.
Breathe in the aromas in this herbal veggie soup blend.
So healing, so filling to thy Soul.
*May freeze leftovers for up to 3 months in glass jar or
another glass storage container.
~Wishing warm thoughts and feelings!