Minestrone Soup has a lot of ingredients. While I'm not usually a huge fan of this sort of soup, this particular recipe is an exception. I've made it a several times, using a different concoction of ingredients each time I make it. "The Taste Tester" certainly loves it too and I think the effort of making it is worth it.
Be warned, this recipe serves about 8-10 so make sure you have enough people around to eat it; or freeze some for later :)
Mighty Minestrone Soup
3 TBSP Olive Oil
1 cup diced Onions
1 cup diced Leeks
1 cup diced Carrots
1 cup diced Celery
1 cup diced Turnip
1 cup Sweet Potato (or other potato)
10 cups Vegetable Broth or water
Heat olive oil in a large pot. Add onions and cook until soft. Add leeks, carrots, celery, turnip, and sweet potato (or potato). Cook until vegetables are soft, about 10 minutes.
Add vegetable broth. Bring to a boil. Then add:
3 bay leaves
3 cloves garlic, crushed
1/4 cup fresh basil, or 1 TBSP dried basil
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp thyme
1 tsp salt (or Herbamare)
1-2 cups cooked beans (red kidney beans, navy, pinto, lima, or your choice)
1 cup tomato sauce, tomato juice, or diced tomatoes
Cook soup for 15-20 minutes. Then add:
1 cup diced kale or broccoli
Cook 5 minutes longer. When ready, add:
juice of 1-3 lemons
1/2 cup diced parsley
For a richer soup, add:
1/2 cup of cooked brown rice or 1/2 cup cooked barley.
Soup is ready to serve!
Great with fresh baked bread, garlic toast, and a salad.
This minestrone soup recipe will keep refrigerated for 3 days, or freeze in heavy duty zipped bags or portion sized containers for 3 to 6 months if well sealed.
If you decide to make this soup, please be sure to let me know what you think!