There are about a million minestrone soup recipes, but this is by far the BEST. Not only are there a ton of veggies but I also use Kale and Brown Rice to amp up the nutrition.
This recipe makes a ton, to serve 8-10 people, OR to fill your freezer.
I LOVE to make a big batch of soup and individually portion and freeze the leftovers, so I can pull them when I am a) lazy and don’t want to cook b) to take to work or c) to give to friends and family
What You Need
2 tablespoons of coconut oil
1 white onion, chopped
4 carrots, chopped
4 celery stalks, chopped
1 head of garlic, minced
8 cups low-sodium vegetable broth
1/2 cup nutritional yeast, optional
1 28 oz can of diced tomatoes
2 tablespoons oregano, minced
2 red-skin potatoes, scrubbed and chopped
1 bunch of kale, ribs removed and chopped
1/2 cup brown basmati rice, uncooked
3 cans of white kidney beans
Fresh Basil chopped as garnish (as much as you like)
What To Do
1. Saute onions, carrots and celery in coconut oil, over medium heat for 10 minutes
2. Add garlic and saute another minute
3. Add broth, nutritional yeast, tomatoes, oregano, potatoes, kale, and rice, bring everything to a boil and then turn heat down and simmer for 30 minutes.
4. Add beans and simmer for another 15 minutes.
5. Season with salt and pepper to taste and garnish with fresh basil, however much you like. You can see in the picture I can’t get enough basil!
*If you are going to freeze the soup, do not add the basil before freezing. Instead add fresh basil when you are ready to eat.*
Post me a comment if you want to try this soup out, or let us know about what you LOVE to add in your minestrone soup recipe