Minestrone Soup Made Even Healthier!
As colder temperatures creep in, we’re setting our sights on delicious and healthy soups that leave our tummies feeling nourished. This hearty soup is the perfect meal to make ahead and enjoy all week long! Substitute quinoa for farro and vegetable stock for chicken stock to make this warming minestrone soup gluten-free and vegetarian.
- 5 carrots
- 5 celery stalks
- 1 red bell pepper
- 1 large onion
- 4-5 cloves garlic, diced
- 1 zucchini, chopped
- 4 ounces tomato paste
- 2 cans diced tomatoes
- 6 cups chicken (or vegetable) stock
- 2 cups farro (Substitute quinoa for a gluten-free option!)
- 1 tablespoon Italian seasoning
- Dash of salt and pepper
- A few shakes of crushed red pepper flakes
- 1 can cannellini beans
- 1 can red kidney beans
- 1 bunch kale, de-stemmed and ripped into salad-sized pieces
- 1 bunch fresh basil, chopped
- Juice of 1/2 a lemon
- Water if needed
Sauté carrots, celery, red bell pepper and onion on medium-low with 3 tablespoons olive oil for about 5 minutes until lightly softened. Add in garlic and zucchini and sauté for another 3 minutes until fragrant but not browned.
Add in tomato paste, diced tomatoes, chicken stock, farro and seasonings. Increase heat to high and bring to a boil. Then cover, reduce heat to low/medium-low (you want a slow, steady simmer) for about 30 minutes until the farro is nearly done cooking.
Add in beans, kale, basil, lemon, and water if the consistency is too thick. Taste the broth: If it is too bland, slowly add in more spices and tomato paste until the flavor strengthens.
Give it a stir and simmer for another 5 minutes until the kale wilts. Top with fresh grated parmesan just before serving. Enjoy!