Minestrone Soup

 
 
 
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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!