Speedy Garden Minestrone
Equipment
- large soup pot
Ingredients
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 1 clove garlic minced
- 1/4 teaspoon dried thyme
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 cup cabbage chopped
- 1 1/2 cups canned organic garbanzo beans drained and rinsed
- 2 cups canned organic red kidney beans drained and rinsed
- 1 can 14.5 oz organic Italian tomatoes, chopped
- 6-8 cups Homemade Vegetable Broth adjust as needed
Instructions
- In a large soup pot, heat 1/4 cup of the vegetable broth over medium heat.
- Add the chopped onion, celery, carrots, and minced garlic.
- Sauté until the onion is tender, about 5-7 minutes.
- Stir in the dried thyme, basil, and oregano, coating the vegetables evenly with the herbs.
- Add the chopped cabbage, drained garbanzo beans, red kidney beans, chopped tomatoes, and remaining vegetable broth to the pot.
- Stir to combine.
- Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
- If the soup becomes too thick, add more vegetable broth as needed to reach your desired consistency.
- Adjust the seasoning if necessary, adding more salt or dried herbs to taste.
- Serve the speedy garden minestrone hot, garnished with fresh basil leaves if desired.
Notes & Wine Advice
Wine advice:
Pair this quick and hearty minestrone soup with a light-bodied red wine like Chianti or a crisp white wine such as Pinot Grigio for a satisfying meal.Nutrition values
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 10 g | Fat: 2 g | Sugar: 8 g