minestrone soup

Posted by on March 1, 2015 in 40 days of soup, 40 Days of Soup, Lenten Meals, Nourishing the Fast, recipes, soups | Comments Off on minestrone soup

minestrone soup

This is another great Lenten recipe, relatively simple and easy to prepare.  Everyone likes it, and in a family of five, that’s a good thing!  This is such a simple soup, most of it’s flavors derived from the spices.  Usually we make a big batch of northern beans ahead of time and take out what we need during the week.

Vegetable Minestrone Soup

Ingredients

  • 3 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 zucchini squash, cut small
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh basil
  • 1 cup cooked great northern beans
  • 1 red pepper seeded and chopped
  • 2 stalks celery, chopped
  • 6-1/2 cups water or vegetable broth
  • salt and pepper to taste

Preparation

Place onion in large stewpot and sautee until translucent – about 10 minutes over low heat.  Add carrots, red pepper, celery and let simmer until  soft.

 

celery onion and carrot

 

 

Add water, tomatoes and water, salt and pepper.  Let simmer for about 30 – 45 minutes.  If you have a pot with a light loose fitting lid, this will be more on the 30 minute range, because steam will escape.  With a heavier dutch oven, you can let it cook a little longer.

Plate.  Serve. Enjoy.

The picture below is the leftover version of our soup.  We added some brown rice to it, and made it a heartier stew.

As usual, ample sirachi sauce is on hand at all times.

 

Minestrone Leftovers