Food Is Medicine – Minestrone Soup

By October 15, 2020March 16th, 2024No Comments

It is soup season!  One of our favorite times of the year.  There is nothing nicer than a rainy day, a good book, and soup on the stove simmering.  Here is an easy recipe that can make that day happen for you.  Feel free to add additional ingredients.  We add more garlic, oregano, and broth than the recipe calls for and substituted green beans for peas.

  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 zucchini, chopped
  • 1 teaspoon dried oregano
  • 4 cups chopped tomatoes or 28oz can of diced
  • 1 small can tomato paste, optional
  • 4 cups vegetable broth
  • 1 – 15 oz can of kidney beans, drained and rinsed
  • 1 cup frozen peas
  • 1 cup uncooked 100% whole-wheat elbow pasta
  • 1/2 teaspoon salt or to taste (optional)
  • 1/2 teaspoon black pepper
  • 1/2 cup freshly grated Parmesan cheese, for garnish
  • 1/2 cup chopped, fresh basil for garnish
  1. In a large dutch oven, add oil, onions, and garlic.  Saute vegetables for 5 minutes over medium heat.  Cook until tender.
  2. Add carrots and cook 5 minutes more or until carrots have softened.  You can also par-cook carrots separately.
  3. Add in the zucchini, oregano, tomatoes, tomato paste,  broth, salt, and pepper.  Bring to a boil and reduce heat to medium-low and simmer for about 10 minutes.
  4. Stir in kidney beans, peas, and pasta, Cook for 10 minutes or until pasta is tender. Serve with a garnish of cheese and basil.

Recipe from “29 Days of Clean Eating” by Fall River Press.