Today, I had a craving for soup. I also wanted to write another recipe page for this site. I knew I didn’t have a minestrone soup recipe, so I decided to experiment. From memory, I remembered the ‘general’ ingredients from a can of minestrone soup I ‘once’ had in my cupboard.
Let me tell you, canned soup doesn’t compare to this at all! Once you taste my hearty vegetarian minestrone soup, I assure you that you will never go back to canned! After I made this soup today, I tested it out. My whole house soon smelled like something good was cooking in the oven! I ate three bowls of it, one right after another. I always test all my recipes; as every one I post is on my own personal menu.
The thing that's good about soup is you can add just about anything you want and it turns out fine.
I hope you will like my hearty vegetarian minestrone soup. I am always looking for new recipes and I really love eating soup just about anytime, no matter what the weather is like outside. Summer or winter, it doesn’t matter. I love my soup any day of the year!
Furthermore, I like my soup with some substance to it. I want it to ‘stick to my ribs’. Regular canned soup doesn’t do this (plus, it’s way too salty.) I don’t want to be hungry half an hour later. I like big chunks of vegetables! Maybe, it all boils down to being a guy. I am sharing my recipe with you in hope you enjoy ‘chunky soup’ like me.
Hearty vegetarian minestrone soup ingredients (I like a lot of vegetables)
- 1 – 32 oz. box of low sodium vegetable stock
- Add a little extra tap or filtered water (about 8 oz. extra)
- 1 – can of Cannellini beans or white beans (or, any you prefer)
- I use my Cuisinart® to ‘thinly’ slice up all my produce
- Two carrots
- Two stalks of celery
- One zucchini
- 1 – can of Italian diced tomatoes
- 2 – 3 cloves of garlic (smash and peel skin off and throw cloves in the Cuisinart with other veggies)
- 1 – teaspoon of black pepper
- 2- teaspoon parsley
- 1 – ‘tablespoon’ (or 3 teaspoons) of Italian spice
- Half a teaspoon of paprika
- Half a cup of mushrooms
- 1 – onion
- 1 – cup of green cabbage
- Half a cup of spinach
- Half a cup of peas
- Half a can of green beans
- Half a can of garbanzo or chick peas
- You can also add one medium potato ( I don’t use rice because it has arsenic and other bad metals)
- I don’t add macaroni noodles made from any grain, not even gluten free (Why don’t I?)
How I cook this healthy ‘no meat’ soup…
Dump everything in together bringing it all to a boil, Then, turn down heat to a simmer with a lid on and cook for about 45 minutes (or until tender.) Test for flavor and texture about a half an hour into cooking soup.
When you use your Cuisinart to chop and slice, smaller pieces like these will tend to cook faster. This has immediately become one of my favorite soups. It turned out excellent (just this afternoon) for an original recipe of mine. I hope it becomes a favorite of yours. But! Danger: like me, you might not be able to stop eating it!
Note- before you change your diet talk to your doctor.