I love this soup for it's deliciously rich and hearty taste and for the fact that you would never guess how little time it takes to make. It tastes like one of those soups that has been simmer on the stove top for hours. I love to get out my big stock pot and make a double batch of this as it freezes really well. Don't be scared off by the sight of the kale (or other lettuce) in this soup. It is an awesome addition!
Expecting mommies: this would be a perfect dish to make and freeze to prepare for baby's arrival and the busy nights after you come home from the hospital. Similarly, this minestrone would also be an incredibly healthy option to make and drop off for a friend that recently had a baby and needs some help with meals. Time to get cookin'!
Minestrone (adapted from a Runner's World recipe)
2 quarts low-sodium vegetable stock
1 can no salt-added diced tomatoes
2 Tbs olive oil
1 large onion, diced
2 celery stalks, diced
2 peeled carrots, diced
2 tsp Italian seasonings
1/4 tsp red pepper flakes
2 cans white beans, not drained (liquid + beans)
8 oz frozen green peas
1 bunch kale (or escarole), chopped into thin strips
1 cup gluten free pasta (I like quinoa fusilli)
*Parmesan (optional or vegan parm)
Salt and pepper to taste
Heat olive oil in a large pot. Add onions, celery, carrots and saute 5 minutes or until starting to soften. Add Italian seasonings and red pepper flakes; saute 1 minute more.
Add tomatoes, broth and remaining ingredients. Bring to a boil and then cover reducing heat to medium-low; continue to simmer until vegetables are soft and pasta is tender (about 15 minutes).
*If you're not eating vegan, you can add the rind of Parmesan you've finished using (save and freeze in freezer safe container the next time you're finished with it) to the soup with the rest of ingredients for some additional flavor. Otherwise, feel free to use some freshly grated Parmesan over the top of soup once ladled into bowls.
Spoon into bowls and serve with your favorite crusty bread!
What are you making for your meatless Monday meal? How many nights per week do you try to eat a plant-based dinner?