Fresh Vegetable Minestrone Soup
Author:
Stacey@Kitchen Of Youth
Recipe type:
dairy free, gluten free, grain free, nut free, vegetarian option, vegan option
Cuisine:
soup
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Serves:
4
This Fresh Vegetable Minestrone Soup is simple, delicious, and healing. It will boost your immune system and keep you healthy!
Ingredients
2 Tbs extra-virgin olive oil
6 garlic cloves, smashed
1 leek, cleaned well and sliced
1 bay leaf
salt and pepper, to taste
2 scallions, sliced (make sure to put the roots into the soup too -- they are a Chinese herb that will help keep colds away)
1 cup tiny potatoes, scrubbed
2 carrots, sliced
1 med zucchini, quartered lengthwise, then sliced
1 14.5-oz can diced tomatoes
2 tsp chopped fresh oregano
⅓ cup chopped fresh parsley
2 tsp
toasted onion powder
(or substitute any onion powder)
1 qt
bone broth
or vegetable broth
1-1/2 tsp balsamic vinegar
1-1/2 cups baby spinach, roughly chopped
1-1/2 cups broccoli florets, roughly chopped
½ cup
small-shape grain-free pasta
(or pasta of choice)
Instructions
Heat oil in a large soup pot over med heat.
Add garlic, leek, bay leaf, and scallions (with roots). Saute, stirring, 5 min.
Add potatoes and carrots. Cook, stirring, 3 min.
Add zucchini, cook, stirring, 2 min.
Add tomatoes, oregano, parsley, onion powder, broth, and vinegar. Let simmer about 10 mins or until the potatoes are just cooked through.
Bring to a boil and add the pasta, broccoli, and spinach. Reduce heat and let simmer until the pasta is al dente, about 5- to 10-min.
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/fresh-vegetable-minestrone-soup/
3.5.3251