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Minestrone Soup (serves 4)

What’s more comforting than a big warm bowl of homemade minestrone? It’s a colorful stew of different vegetables, beautiful for the eyes and also great for the body.

All the work comes before the actual cooking. Everything is chopped added to the pot and the stove does all the work. A big pot of minestrone soup can be reused to create new dishes everyday! Our favorite: Add some diced beef and whole wheat pasta or rice and that’s a hearty and filling dinner.

  • 2 tbsp olive oil
  • 1/2 onion. diced
  • 4 cloves garlic, minced
  • 2 celery, diced
  • 1/2 cabbage, diced
  • 1 carrot, diced
  • 6 tomatoes, diced or 2 cans diced tomatoes
  • 16 oz chicken broth
  • salt and pepper to taste
  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent then add the garlic.
  2. Add celery, carrots and cabbage and cook until they begin to soften.
  3. Add the diced tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer for 20 minutes.
  4. Season with salt and pepper and enjoy!