It sure is getting cold in Melbourne!! Winter has most definitely arrived, to say the least. And when it’s cold outside, all I feel like eating is a wintry soup to warm me up. Last night I whipped up a minestrone soup- it’s easy, healthy, comforting, and a perfect winter meal.
Minestrone is an Italian soup that usually includes vegetables, pasta, beans, and sometimes meat. I omit the meat and pasta, as I don’t include these foods in my diet. You can really add whatever vegetables you want- I included carrots, celery, zucchini, tomatoes, and green beans. I also used cannellini beans, which are a white bean. I garnished the final product with some rosemary from our garden.
I always make a big pot of this easy minestrone soup because I never get sick of it. I could eat it for lunch and dinner all week long, and I usually do. It is a great recipe to have on hand durning the cold winter months.
Alaina’s Hearty Minestrone Soup (Serves about 8-10)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 5 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 potato, diced
- 1 cup fresh green beans
- 1 cup spinach
- 2 (14 ounce) cans diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 (14 ounce) can cannellini beans, rinsed and drained
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, potato, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, spinach, and diced tomatoes. Stir in vegetable broth and water. Add beans, oregano, and basil. Simmer until vegetables and macaroni are tender-about 40-45 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with whatever herbs you desire!