This warm and nourishing soup will help you start the New Year off right. It's wonderful for a cool winter day, when you're feeling under the weather, looking to detox or just in the mood for a warm and delicious meal. If you have time, make the soup a day in advance to give the flavors extra time to meld.
Minestrone
- 1 tbsp. extra virgin olive oil
- 1 onion, diced
- 2 tbsp. minced ginger
- 4 stalks celery, chopped
- 1 (15 oz.) can cannellini beans
- 1 (15 oz.) can chickpeas
- 1 zucchini, sliced
- 1 cup mushrooms (any variety), sliced
- 4 carrots, sliced
- 3 tomatoes, chopped
- 1 head broccoli, chopped
- 2 cups green beans, chopped
- 1 jalapeno, minced
- 6-8 cups vegetable broth
- 1 vegetable bouillon
- 2 cups spinach/leafy greens
- 1 tbsp. dried parsley
- 2 tsp. dried basil
- 2 tsp. dried oregano
- Salt and pepper to taste
- Parmesan cheese for serving as desired
In a large pot warm the oil over medium heat. Add the onion, ginger and celery and cook for 5 minutes, stirring occasionally. Add the cannellini beans and lightly mash them.
Add the chickpeas, zucchini, mushrooms, carrots, tomatoes, broccoli, green beans, jalapeno, broth, bouillon, parsley, basil, oregano, salt and pepper. Bring the mixture to a boil and then reduce the heat, cover and simmer for 30 minutes.
Stir in the leafy greens. Season with extra salt and pepper and serve with Parmesan cheese as desired.
Serves 10.
