As the weekend is coming to a close, I started to ponder what would be a quick, easy, and cozy meal for lunches this week. Considering the supermarkets have limited options, I knew I needed to prepare something simple with just a few ingredients. Minestrone soup is one of my most favorite filling plant-based soups that brings warmth and comfort during these uncertain times. It embodies the true essence of nourishment – mind, body, and spirit.
Bon Appetit!
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*This was written during COVID-19 for context
2 tbsp olive oil 1 medium onion, diced 3 cloves of garlic, minced 3 stalks of celery, diced 2 carrots, 1/4 inch slices 1 zucchini, sliced into quarter pieces 2 cups of green beans, cut into 1/3s 1 tsp cracked pepper 1/4 tsp cayenne pepper (can always add more) 2 tsp dried oregano 2 tsp dried parsley or 1/4 cup chopped fresh parsley 6 cups vegetable broth (can use bouillon) 1-28oz can of diced or crushed tomatoes (salt-free) 1-15oz can of white beans, rinse and strain 1 cup dried pasta (shape of choice) Place cut up onion, garlic, celery, and carrots into a bowl. In a separate bowl, place cut up zucchini and green beans. Heat a medium size pot with olive oil. Add in the onion, garlic, celery, and carrots. Cook these vegetables on medium heat for 2-3 minutes or until translucent. Then add in the zucchini, green beans, cracked pepper, cayenne, dried oregano, and parsley. Cook for another 3 minutes. Pour in the broth and canned tomatoes. Bring the soup back up to a simmer and cook for another 10-15 minutes. Then add the can of beans into the soup. While the soup is simmering, bring to a boil a small pot of water to cook the pasta. Once boiled, add 1 cup of pasta and strain when tender. Ladle soup into a bowl. Add the in pasta and garnish with more parsley I like to keep the pasta separate from the soup so it stays tender, not mushy. The pasta has a tendency to absorb all the broth if added to the soup.
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