Vegetable Minestrone Soup

 The winter seems to linger longer than it should.  When I am feeling cold and run down I love making this soup. It reminds me of a fresh summer day with all the beautiful vibrant colours of the vegetables.  I may not be able to bring you sunshine;  but I can make you feel all warm and cozy with my easy Vegetable Minestrone Soup.  There are many versions of this soup originating from Italy.   I like to load mine up with tons of vegetables, Arborio rice and beans for extra protein.   Anytime I feel depleted, I fill up on this medicine and it does the healing for me. 

Vegetable Minestrone Soup

Rachelle Newbigging

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Soup

Servings 6

Ingredients

  

• 1 medium onion chopped
• 2 celery stalks chopped
• 3 medium carrots diced
• 2 cloves garlic minced
• 10 cups vegetable broth
• 2 medium potatoes peeled and chopped
• 1 can pinto beans or cannellini beans, rinsed and drained
• 4 small tomatoes diced
• 1 ½ tbsp. tomato paste
• 2 bay leaves
• ½ small cabbage shredded
• 2 medium zucchini diced
• ½ cup Arborio rice
• 2 tsp freshly ground black pepper
• 1 tsp salt

Instructions

 

• In a large pot, heat olive oil and cook onions, garlic until they softened.
• Add in carrots, celery, beans, tomatoes, tomato paste, potatoes, vegetable broth, bay leaves, salt and pepper and bring to a boil.
• Reduce heat and simmer. Keep covered for 20 minutes.
• Add in zucchini, cabbage, rice and simmer uncovered for about 15-18 minutes. Make sure rice is cooked through. Remove bay leaves.
• Serve into bowls and enjoy!