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Vegetable Minestrone

Active Time: 30 minutes / Cook Time: 45 minutes / Total Time: 1 hr. 15 minutes

Makes 8 servings

Vegetable Minestrone.JPG

Ingredients:

  • 2 tablespoons coconut oil or ghee
  • 4 large carrots, diced
  • 4 parsnips, diced
  • 4 celery ribs, diced
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 1 ½ teaspoons fine sea salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 8 cups chicken or vegetable stock
  • 2 cups water, plus more as needed
  • 1 15-ounce can diced tomatoes
  • 1 28-ounce can crushed tomatoes
  • 2 bay leaves
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried basil
  • ½ cup fresh chopped parsley, divided
  • 1 15-ounce can dark kidney beans, drained and rinsed
  • 1 15-ounce can navy beans, rinsed and drained
  • 1 bunch kale, stemmed and chopped (feel free to use the sliced-up stems; add them with the carrots and other vegetables)
  • extra virgin olive oil, for drizzling

Directions:

  1. Heat oil in a large stockpot or Dutch oven over medium. Add carrots and next 4 ingredients (through garlic) plus ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until vegetables begin to soften, about 15 minutes.
  2. Add chicken broth and next 6 ingredients (through basil) plus ¼ cup parsley, stir, and bring to a boil.
  3. Reduce heat to a simmer, add beans, kale, and remaining salt and pepper, and cook for 30 minutes, adding more water for desired consistency, if necessary.
  4. Remove bay leaves.
  5. Serve 2 cups soup per person for dinner.
  6. Let remaining soup cool for half an hour and then then store in airtight containers for lunches on days 1, 3, and 5 next week. Refrigerate until needed. Soup can also be frozen.