Minestrone Soup
No wasting of food when you make this soup, which makes it customizable each time you make it.
Ingredients
- 1 Leek Or any onion of choice.
- 2 large Carrots
- 2 Stalks Celery
- 1 15oz. Can Green Beans-drained Or 2 Cups of fresh green beans.
- 3 Tbsp Oil I have used both olive and avocado oil. 2 Tbsp for sauteing the vegetables, one Tbsp to add to the soup.
- 2 Cups Vegetable Broth
- 1 Cup Water
- 2 15oz. Cans Diced Tomatoes
- 3 Cups Plant Based Milk I used unsweetened plain almond milk.
- 1 tsp Basil
- 1/2 tsp Thyme
- 1 tsp Minced Garlic
- 1 tsp Oregano
- 1/2 tsp Ground Pepper
- 1 Bay Leaf
- 1 15oz. Can Chickpeas
- 1 15oz. Can Kidney Beans
- 1/2 Cup Pasta Or Rice This can be more or no pasta/rice.
- 1 medium Zucchini
- 2 Cups Spinach
Instructions
- Clean and slice the leek, carrots, zucchini and celery.
- In a large sauce pan, on medium high heat, add the oil, leek, carrots, zucchini, celery and saute for about 10 minutes or until vegetables are tender.
- If adding pasta or rice, prepare and cook to the package direction, when done, drain and set aside.
- Next add to the sauteed vegetables, broth, water, oil, tomatoes, drained green beans and the spices of choice along with a bay leaf.
- Bring everything to a boil and cook for 10 to 15 minutes.
- Drain and rinse the beans and add to the soup.
- Clean the spinach and add to the soup.
- Add the plant based milk, stir and cook for another 10 minutes or until hot.
- If you are going to add the pasta or rice directly to the soup add it at the same time you add the milk.
- Otherwise, add the pasta or rice to the bowl when you are ready to serve the soup.
- Before serving remove the bay leaf.
- Serve this Minestrone Soup with crackers, a sandwich, toast or just as it is.
- Enjoy this soup fresh or as a leftover.