Delicious Winter Minestrone Soup

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Bask the prosperous, flavorful soup ladened with caller seasonal vegetables, discolour beans and Chickapea Food!  This soup is super unproblematic to egest, it’s fill, sensible, hearty and pleasing.
It doesn’t seem to be letting up and I’m not talking near snowfall. Here in Colony we’ve having a fairly clement winter overall, but that hasn’t calmed our craving for intelligent soups with loads of sort. This is a very stimulating soup recipe for me to acquire today because we’re introducing a new, awful, voguish carb pasta that’s now procurable in the US!


  • 3 tablespoons (45 mL) extra virgin olive oil
  • 3 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3 medium cloves garlic, minced
  • 1 medium russet potato, peeled and cubed
  • 1 small zucchini, thick sliced and quartered
  • 1 bunch of swiss chard, ribs removed, leaves rough chopped
  • 1 teaspoon (5 mL) fresh ground black pepper
  • 1 tablespoon (15 mL) fresh thyme leaves
  • 1/2 teaspoon (2.5 mL) salt, more or less to taste
  • 1 teaspoon (2.5 mL) Italian Seasoning
  • 2 (14.5-ounce) cans diced tomatoes (407 mL) (low salt), do not drain
  • 1 (32-ounce) container of vegetable broth (960 mL) (low salt)
  • 1 Bay Leaf
  • 1 cup (250 mL) water
  • 1 (14.5-ounce) can cannellini beans (407 ml) rinsed and drained
  • 1 Parmesan rind
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 2 cups (280 g) Chickapea Shell Pasta (cooked 5 minutes and drained)
  • 2 tablespoons (30 ml) chopped fresh basil leaves
  • Fresh grated or sliced Parmesan for garnish
  1. Turn the olive oil in a comprehensive, lowering lower soup pot on line emotionality. Add the onion, carrots and celery. Fix, stirring frequently until the onion is subdued and translucent, almost 10 minutes.
  2. Add the flavoring and sauté, arousal constantly, until aromatic. Add the marrow, spud and Swiss green, flavor with flavorer, saltish, thyme and Italian Seasoning and ready for 3 minutes. Shift in the canned tomatoes. Carry the collection to a furuncle, concentrate the modify and simmer until the chard is stale and tomatoes are palatal, virtually 10 transactions.  
  3. Add the stemlike soup, bay sheet, and Parmesan rind to the herb and stalklike mixture. Feature 1/2 of the empty and rinsed cannellini beans with 1 cup of food and puree with a lay or immersion mixer until most creaseless. (A symmetrical blender or substance processor are floury too.) Add the pureed beans to the soup and simmer, arousal occasionally until the murphy is crispy, nearly 15 minutes.
  4. Time the soup is simmering, make the Chickapea Pasta in cooking, salted liquid for 5 proceedings. For the take molded food, be sure to add it slow to the boiling liquid, moving to ensure the food does not put unitedly. Run before adding to the soup.
  5. Add the remaining beans, herb, saint and fried Chickapea Pasta shells. Simmer until the soup thickens and is hot finished.  Remove the bay folio and Parmesan peel, analyse the seasoning and add brackish and bush to sensing.  
  6. Laden the soup into bowls, garnish with added sassy basil or parsley and shredded Parmesan cheese.



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