Minestrone Soup – A Heart Healthy Soup Recipe from bakeyourwaykitchen!

A great recipe for the fall. This soup is a classic. It can easily be made at home without all the processed ingredients in canned minestrone soup.

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INGREDIENTS:

2 Tablespoons of Oil

3 Medium sized Zucchini

100 Grams Mushroom, sliced

2 Large CarrotsCarrots

2 Celery Stalks

1 Large Onion

¼ Cup Risotto

1 Large Can (28 oz – 798ml) of Tomatoes, chopped or crushed.

White Wine

5-6 Cups Chicken, Vegetable Stock or Water (you can add more if needed, depending on the amount of vegetables you use.

Salt & Pepper to taste

1 Bunch of Spinach Leaves

1/3 Cup of Fresh Basil Leaves

½ Cup of Quinoa

Chopped Green Beans

 

METHOD:

  1. Add oil to a large soup pot over medium-high heat.
  2. Saute all vegetables for about 10 minutes, stirring frequently.
  3. Season with salt & pepper. Add risotto.
  4. Stir well and add white wine. Let cook for about a minute.
  5. Add the tomatoes and stock. As well as spinach and basil. Bring to just under a boil and reduce heat to medium at that point.
  6. Add the quinoa,  beans and cook covered for about 20 minutes. Season with salt & pepper to taste.
  7. Serve & Enjoy!

 

For later use, this soup can easily be stored in the freezer or kept in the fridge for up to 1 week.

 

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