Minestrone soup is an all-time favorite. One of the greatest things about this soup is you can really add any vegetables that you may have in your refrigerator. Go ahead: take some creative license! Here we used vegetables that were available at the farm during a recent soup class. If you haven’t tried romanesco, you should – if you can’t find it, then its totally fine to use cauliflower too. We also used salsify a wonderful and unusual root vegetable that is also known as poor man’s oysters, but again you can use what you have, a parsnip for example. This is another freezer friendly soup.
Makes 8-10 servings
- 2 Tbs Extra virgin olive oil
- ½ tsp Red pepper flakes
- 1 Yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 Carrots, finely diced
- 2 Celery stalks, finely diced
- 3 Salsify roots, or 1 parsnip, finely diced
- 1 sprig fresh rosemary, minced
- 1 sprig fresh oregano, minced
- 2 28oz cans diced Tomatoes (no salt added)
- 2 quarts chicken or vegetable stock
- 1 15.5oz can low-sodium pink beans, rinsed
- 1 bunch Kale, roughly chopped
- 1 small head Romanesco or cauliflower, chopped
- 1 cup dry Macaroni, preferably whole wheat or high-fiber
- Salt and Pepper
- In a large stockpot heat olive oil on medium
- Add red pepper flakes, onion, garlic, carrots, and herbs, Cook until onions are translucent, about 5 minutes.
- Add remaining ingredients to pot. Cover, raise heat and bring to a boil.
- Reduce to a simmer and cook until vegetables and macaroni are tender, about 15 minutes more.
- Add salt and pepper to taste, and then serve.