Anyone up for a hot bowl of soup? If so, this is a great all-around vegetable soup that fills the belly well. I have great childhood memories of Progresso canned minestrone soup, but this is an un-canned version. It’s kind of the pot luck of soups.
Yes, it takes some time, and some purchasing of ingredients, but nothing out of the ordinary. And it’s easy to store in the refrigerator to reheat, or freeze some for later.
There are lots of ingredients here, and there isn’t much I would sub or remove. The stuff that I think you can vary are the vegetables and maybe the red pepper flakes, but everything else makes it taste just like you expect a good minestrone soup to taste. Mangia!
For SCD, use navy beans or just leave them out and add some other vegetables such as cauliflower and butternut squash.
Minestrone SoupThis recipe straight up is both dairy and grain-free. I added a few additional ingredients at the end in case you would like to add a grain-free pasta or some cheese.
- 6 cups of vegetable broth (or chicken broth if you’re not vegetarian; water is ok too)
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon salt (and pepper to taste)
- 1 cup of green beans, diced
- 2 cups of cannellini, lima, or other white bean (soaked overnight, or canned)
- 2 cups of diced fresh Roma (Italian plum) tomatoes, or canned
- 2 carrots, peeled and sliced
- 2 large stalks celery, diced
- a pinch of dried red pepper flakes
- 2 tablespoons of olive oil
- 3 tablespoons of tomato paste
- 1 small onion, diced
- 1 tablespoon of lemon juice
- 2 cloves of garlic, chopped or crushed
- brown rice pasta (or other pasta), cooked separately and added at the end (not Paleo or SCD)
- Parmesan cheese on top of each soup bowl before devouring (or slurping) (not Paleo)
- Combine all the ingredients in a large stock pot or saucepan, and simmer for about 45 minutes.
- Enjoy! This soup can be frozen or refrigerated for a second round.
Serves about 8