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, chopped
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
4 cups vegetable/chicken 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
Chopped parsley, to garnish
Chopped basil, to garnish
Salt and freshly ground 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 pot over medium-high heat.
Add onion and celery, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.
Add garlic and spices; cook for 1 minute, until fragrant.
Add tomatoes, broth, navy beans and chickpeas; season with salt and pepper, bring to a boil; simmer for 25 minutes. Stir in zucchini, green beans and peas; cook for 10 minutes.
Add spinach and cooked fusilli 1 minute before soup is ready. Season to taste with salt and pepper.
Serve garnished with fresh parsley and basil.
peace of mind
let me know what you think ❤︎
Comment below or tag me on Instagram @thesunnysideofceliac