There is nothing more comforting during the cold months, than a bowl of hot soup. This hearty recipe is simple, yet satisfying.
Italian Minestrone Soup
Author: Bhavani Jaroff, iEat Green
Ingredients
- 1 onion, chopped
- 2 carrots, diced
- 2 red potatoes, diced
- 2 stalks celery, diced
- ? yellow bell pepper, diced
- 6 oz button mushrooms, chopped
- 1 head of broccoli, cut into florets
- 1 t salt
- 3 Tbs olive oil
- 1 t. chopped garlic
- 1 head of radicchio, chopped
- 1 can organic cannellini beans, drained
- 1 jar organic tomato sauce
- 10 cups boiling water
- 1 can organic diced tomatoes
- ? t. pepper
- ? t. red pepper flakes
- 1 t. dried oregano
- 1 t. dried basil
- 1 t. dried dill
- juice of 1 lemon
Instructions
- Saut? the onions in olive oil for 5 minutes. Add the carrots, celery, potatoes and garlic. Add yellow pepper and mushrooms. Saut? the vegetables until soft. Add cannellini beans and radicchio and continue cooking for 5 more minutes. Add boiling water, tomato sauce and herbs. Lower heat and simmer for 20 minutes. Add broccoli and cook for 5 more minutes. Adjust spices to tastes, by adding more salt, pepper, oregano, basil or dill. Add fresh lemon juice, right before serving.
Step-By-Step Photo Instructions
Saut? the onions in olive oil for 5 minutes.
Add the carrots, celery, potatoes and garlic. Add yellow pepper and mushrooms. Saut? the vegetables until soft.
Add cannellini beans and radicchio and continue cooking for 5 more minutes.
Add boiling water, tomato sauce and herbs. Lower heat and simmer for 20 minutes. Add broccoli and cook for 5 more minutes. Adjust spices to tastes, by adding more salt, pepper, oregano, basil or dill. Add fresh lemon juice, right before serving.
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