Minestrone Soup | Fertility Naturopath
With the cold weather upon us, it is the perfect time to prepare a delicious, warming soup. In my family making soup is a tradition. My oma and mom are both soup geniuses. I’ve learned from the best. I do hope you enjoy my version of minestrone soup.
This version has an excellent dose of vegetables, protein and fibre.
It’s also very versatile, meaning you can clean out your fridge and use what you have instead of the vegetables I’ve suggested here.
Enjoy!
Ingredients:
1 small, yellow onion, diced
2 cloves garlic, diced or pressed
2 Tbsp avocado oil or olive oil
1 large carrot, chopped into cubes
1 zucchini, chopped into cubes
2 handfuls green beans, tops and tails removed and chopped into 1” pieces
3 white potatoes, washed and chopped in 1/2” pieces
1 28-oz can San Marzano tomatoes, diced
1 14-oz can canellinni beans
4 cups chicken or vegetable broth
2 tsps Italian seasoning
1/2 cup frozen green peas
Method:
Place a stock pot or Dutch oven on the stove.
Add olive to the pot and warm over medium heat.
Add your onion and sauté until translucent.
Add your garlic and cook into fragrant.
Add your carrot and cook until soft.
Now is the time to add in your green beans and zucchini. Give the mixture a stir.
Now add your potatoes, tomatoes, white beans and broth.
Top with your seasoning and give it all a stir.
Increase the heat until your soup has reached a boil. Then reduce the heat to a medium low. Let simmer for 20-30 minutes to let your flavours develop and the potatoes cook through.
Stir in the greens beans.
Serve hot and enjoy.
If you have any leftovers, place them in a glass jar and freeze for when you need a quick meal and don’t have time to cook.
🚨 Before You Go!
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