Vegetable Minestrone Soup
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- ¼ cup fennel bulb, diced
- 2 tablespoons garlic, minced
- 1 teaspoon fennel seed
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 7 cups of water
- 2 cups crushed tomatoes
- 1 cup garbanzo beans, cooked
- 1 cup of kidney beans, cooked
- 1 cup potatoes, cubed into ½ inch pieces
- 1/3 cup chopped celery
- ½ cup parsnip, roasted and chopped in ½ inch pieces
- ½ cup of carrots, chopped
- ½ cup zucchini, chopped
- ½ cup Summer squash, chopped
- ¼ cup tamari
- 1 tablespoons tomato paste
- 1 cup elbow rice pasta
- 3 tablespoons parsley, chopped
- 1 tablespoon basil
- 1 tablespoon balsamic vinegar
- 2 teaspoons nutritional flakes
- ½ teaspoon dill
- ¼ teaspoon nutmeg
- 1 teaspoon Celtic Sea Salt
- ½ teaspoon black pepper
Instructions
- Place oil in a large pot on medium heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary and cook for 5 minutes, stirring occasionally. Add water, tomatoes, beans, potato, celery, parsnip, carrot, squash and cook for 25 minutes stirring occasionally. Add remaining ingredients and cook until pasta is done, approximately 10 minutes, stirring occasionally.
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