The recent cold here in St. Louis has had me in the mood for soup. A lot. Over the last two weeks I’ve made several soups that have warmed my soul while providing a power punch of nutrients and deliciously awesome flavors to get me through my day. Today I’d like to share my healthy homemade Minestrone soup recipe with you. The ingredients are inexpensive, it is wonderfully easy to make and the recipe makes several servings. Typically Minestrone includes pasta, but I have left it out of this recipe, simply because it’s not needed for any extra flavor or heartiness (and you save calories!). If you’re in the mood for soup, this recipe is for you. I hope you enjoy!
Healthy Homemade Minestrone Soup
Ingredients• 4 cups low-sodium vegetable broth
• 1 1/2 cups water
• 2 (14.5 oz) cans diced tomatoes (dump the whole can in, juice too)
• 1 cup sliced celery (3 stalks)
• 1 cup sliced carrots (2 carrots)
• 1 cup diced yellow onion (1 small)
• 1 tsp dried parsley
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• 1/2 tsp honey
• freshly ground black pepper, to taste
• 1 medium zucchini, diced
• 4 cloves garlic, minced
• 1 (15 oz) can dark or light red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz) can green beans, drained (or you could throw in frozen green beans)
Directions• Add vegetable broth, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and honey to a big pot on the stove. Season with pepper to taste and bring to a boil. Reduce to a simmer while you prep the remaining ingredients.
• Add in zucchini, garlic, kidney beans and white beans and cook on medium heat an additional 30 - 40 minutes (you want it to simmer a lot but not boil). Stir in green beans and cook several minutes until heated through. Serve warm! Optional: top with a bit of your favorite grated cheese or a flavored olive oil.
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