Hearty Minestrone Soup

Hearty Minestrone Soup Recipe with beans, pasta and vegetables. Healthy and creamy with no cream or starch.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 8 servings 1x

Category: Soup and Stew

Method: Stove

Cuisine: Italian

INGREDIENTS 

4 garlic cloves, crushed

1 large onion, diced

1 tsp coconut or avocado oil

3 celery stalks, diced

3 large carrots, diced

2 tsp basil, dried

1 tsp oregano, dried

1/2 tsp thyme, dried

1 1/2 tsp salt

1/8 tsp ground black pepper

28 oz can diced tomatoes

15 oz can white kidney (cannellini) beans, rinsed and drained

1/2 cup brown rice, rinsed

9 cups vegetable broth, low sodium

1 1/2 cups small pasta of choice, dry

3 large handfuls of spinach or kale, coarsely chopped

1/4 cup parsley, chopped

1/4 cup fresh basil, chopped

Red pepper flakes, to taste (optional)

Parmesan cheese, for garnish (optional)

STEPS

1. Preheat large dutch oven or heavy bottom pot on low-medium heat and swirl oil to coat. Add onion and garlic; saute until translucent, stirring occasionally. Add celery and carrots, and cook for another 5 minutes, stirring occasionally.
2. Add basil, oregano, thyme, salt, pepper, tomatoes, beans, rice and stock; stir. Bring to a boil, cover and cook on low for 30 minutes. Add pasta, cover and cook for another 10 minutes.
3. Remove from heat. Scoop 2 cups of mostly rice and beans from the bottom, blend until smooth (I used an immersion blender) and return to the pot. This will make soup creamy.
4. Add spinach or kale, parsley, basil and red pepper flakes if you wish. Adjust seasonings to taste. Serve hot with Parmesan cheese, if you wish.

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