Hearty and Healthy Winter Minestrone Soup

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CategoryTags, , DifficultyIntermediate

Loaded with fresh seasonal vegetables, white beans and a broth that is so flavorful – a perfect bowl of soup for a cold winter’s night!

Yields1 Serving
Prep Time30 minsCook Time55 minsTotal Time1 hr 25 mins

 3 tbsp extra virgin olive oil
 1 large onionpeeled and chopped
 3 medium carrotspeeled and chopped
 3 stalks celerychopped
 1 yellow bell peppercored, seeded and chopped
 4 cloves garlicminced
 1 small zucchinithick sliced and quartered
 1 medium russet potatopeeled and cubed
 2 cups whole wheat cooked pasta shellsyou can use spirals or macaroni as well
 1 bunch of Swiss chardribs removed, leaves rough chopped
 1 tsp fresh cracked black pepper
 1 tsp Celtic sea salt
 1 tsp dry oregano
 1 tbsp Italian seasoning
 28 oz can diced tomatoeswith liquid
 32 oz low sodium vegetable broth
 1 bay leaf
 14.50 oz can cannellini beansrinsed and drained
 1 cup water
 1 parmesan rind1 by 2 inch square
 2 tbsp fresh chopped Italian parsley
 2 tbsp fresh chopped basil leaves
 fresh shaved parmesangarnish
 fresh chopped basilgarnish

1

Heat the olive oil in a large soup pot on medium heat. Add onion, carrots, bell pepper and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.

2

Add garlic and sauté stirring until fragrant. Add zucchini, potato and Swiss chard and season with salt, pepper, oregano and Italian seasoning and cook for an additional 3 minutes. Stir in canned diced tomatoes and bring to a boil. Reduce heat and simmer until the greens are wilted and the potatoes are soft, about 10 minutes.

3

Add the low sodium vegetable broth, bay leaf, and Parmesan rind and beans to the soup and simmer, stirring occasionally, about 15 minutes.

4

Add your favorite pasta to boiling salted water, and stir to ensure pasta does not stick together. Once al dente drain and add to soup, about 5-10 minutes, depending on pasta selection chosen.

5

Add Basil, Italian parsley and cooked pasta. Simmer until soup thickens and heats through. Discard the bay leaf and Parmesan rind, check for seasoning and add salt and pepper to taste.

6

Ladle soup into bowls, garnish with fresh basil and shaved Parmesan cheese.

7

NOTES: Buy Parmesan sliced directly from the wheel so that it includes the rind. Once your Parmesan is used up, put the rind in a freezer bag and label/date to save for future soups, sauces or stews. You can also substitute Swiss chard for fresh kale (same prep techniques). You can also use fresh spinach. For this green veggie, you will add at the very end, those leaves wilt quickly!

Ingredients

 3 tbsp extra virgin olive oil
 1 large onionpeeled and chopped
 3 medium carrotspeeled and chopped
 3 stalks celerychopped
 1 yellow bell peppercored, seeded and chopped
 4 cloves garlicminced
 1 small zucchinithick sliced and quartered
 1 medium russet potatopeeled and cubed
 2 cups whole wheat cooked pasta shellsyou can use spirals or macaroni as well
 1 bunch of Swiss chardribs removed, leaves rough chopped
 1 tsp fresh cracked black pepper
 1 tsp Celtic sea salt
 1 tsp dry oregano
 1 tbsp Italian seasoning
 28 oz can diced tomatoeswith liquid
 32 oz low sodium vegetable broth
 1 bay leaf
 14.50 oz can cannellini beansrinsed and drained
 1 cup water
 1 parmesan rind1 by 2 inch square
 2 tbsp fresh chopped Italian parsley
 2 tbsp fresh chopped basil leaves
 fresh shaved parmesangarnish
 fresh chopped basilgarnish

Directions

1

Heat the olive oil in a large soup pot on medium heat. Add onion, carrots, bell pepper and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.

2

Add garlic and sauté stirring until fragrant. Add zucchini, potato and Swiss chard and season with salt, pepper, oregano and Italian seasoning and cook for an additional 3 minutes. Stir in canned diced tomatoes and bring to a boil. Reduce heat and simmer until the greens are wilted and the potatoes are soft, about 10 minutes.

3

Add the low sodium vegetable broth, bay leaf, and Parmesan rind and beans to the soup and simmer, stirring occasionally, about 15 minutes.

4

Add your favorite pasta to boiling salted water, and stir to ensure pasta does not stick together. Once al dente drain and add to soup, about 5-10 minutes, depending on pasta selection chosen.

5

Add Basil, Italian parsley and cooked pasta. Simmer until soup thickens and heats through. Discard the bay leaf and Parmesan rind, check for seasoning and add salt and pepper to taste.

6

Ladle soup into bowls, garnish with fresh basil and shaved Parmesan cheese.

7

NOTES: Buy Parmesan sliced directly from the wheel so that it includes the rind. Once your Parmesan is used up, put the rind in a freezer bag and label/date to save for future soups, sauces or stews. You can also substitute Swiss chard for fresh kale (same prep techniques). You can also use fresh spinach. For this green veggie, you will add at the very end, those leaves wilt quickly!

Hearty and Healthy Winter Minestrone Soup