This classic minestrone recipe is about as comforting as they come. Quick, flavourful and filling, this veggie-loaded soup is calling your name. The beauty of minestrone is that you can use any seasonal vegetables and greens you have on hand, so feel free to get creative!
Classic Minestrone Soup
1/4 cup olive oil
1 large yellow onion, diced
4 celery ribs, chopped
5 garlic cloves, minced
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
4 cups vegetable broth
1 (796 mL) can crushed San Marzano tomatoes
1 (540 mL) can navy beans, drained/rinsed
1 (398 mL) can chickpeas, drained/rinsed
1 large zucchini, sliced
1/2 pound green beans, cut into 1 inch pieces
2 cups frozen peas
3 cups packed spinach
3 cups gluten-free fusilli
1/2 cup parsley, chopped
1/2 cup basil, chopped
Salt and pepper to taste
Bring a large pot of salted water to a boil over high heat. Cook fusilli according to package directions, drain and set aside.
Heat olive oil in a large dutch oven over medium-high heat.
Add onion, celery and garlic, and cook for 5 minutes. Add spices and cook for 1 minute.
Add tomatoes, broth, navy beans and chickpeas, season with salt and pepper, and bring to a boil. Simmer for 25 minutes, then stir in the zucchini, green beans and peas. Cook for 10 minutes.
Add the spinach and cooked fusilli 1 minute before the soup is ready. Adjust the seasoning based on your preference, and serve into bowls. Top with fresh parsley and basil.
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