Garden-to-Table Recipe: Minestrone Soup

Recipes

Oct 30

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You know when a recipe just comes together so easily? This minestrone soup recipe is literally one of the easiest soups I have ever made. Like most garden-to-table recipes, you can switch out ingredients with whatever is currently growing in your kitchen garden. When summer harvests are in full swing, I'll admit I have a tendency to keep adding to the pot as I go because I want to get every last bit of garden goodness in there! Obviously, this soup is packed full of nutrients and vitamins, making it healthy and tasty!

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Minestrone Soup Recipe

Ingredients

Olive oil
Small onion, diced
Shallots (1-2), diced
4 -6 garlic cloves, minced
5 celery ribs, sliced thin
5-7 carrots, sliced thin
1 zucchini, sliced into half rounds
1-2 red or Yukon potato, cubed
6 cups veggie broth
1 can drained and rinsed Chickpeas
2 -28 ounce cans of San Marzano tomatoes + juice or straight sauce (smash the tomatoes with your hands as you add them)
Salt to taste
Pepper to taste
Basil (1-2 tablespoons of dried)
Bunch of Fresh Parsley (1 -2 tablespoons of dried)
1 cup frozen corn
1 cup frozen green beans (if you have fresh chop and add them in the above step)
Add a cup or two of chopped kale (more the better for you :))

Directions

Sauté onion, garlic, and shallots in olive oil over medium heat for 5 minutes, until the onion starts to turn translucent. Add chopped celery, carrots, zucchini, and potatoes to the pot. Sauté for 5-10 minutes, until veggies start to brown. Add veggie broth, chickpeas, canned tomatoes, salt, pepper, basil, and parsley to the pot. Bring to boil and simmer for about 30 minutes. Add the frozen corn, green beans, and kale, and simmer for 5 more minutes. Then serve and top with your favorite toppings!