Can you believe it’s November already? The weather’s getting colder, and there’s nothing better to kick the chill from your body than a nice steaming cup of your favorite soup!
If you’re a fan of minestrone, you’re going to love my recipe for Magical Minestrone. There may be a whole lot of ingredients, but this hearty soup is chock-full of nutrients and is still great even as leftovers. Besides being a snap to make and mouth-wateringly delicious, it’s also vegetarian!
1/4 cup olive oil
1 onion, chopped
6 garlic cloves, chopped
2 carrots, chopped
1 red bell pepper, bite-size
1/4 celery, bite-size
1 dash of thyme
1 dash of oregano
1 dash of paprika
1/4 cup Bragg’s Liquid Aminos
5 cups water
28 oz can chopped tomatoes
1 cup pre-cooked garbanzo beans
1 cup kidney beans
1 zucchini, chopped
1 dash pepper
1 cup pre-cooked orzo rice
1 cup parsley
kale, to preference (optional but definitely recommended!)
1. Add olive oil to a large pan. Brown the chopped onion on med-high until see-through.
2. Add garlic, carrots, red bell pepper, and celery to pan and cook for a few minutes.
3. In a large pot, combine liquid aminos, water, chopped tomatoes, garbanzo beans, kidney beans, zucchini, pepper, orzo and kale. Put on stove at med-high and add ingredients from pan.
4. Cook until kale gets soft. If you’re not using kale, simply cook until the soup is nice and hot.
5. Top off the pot of minestrone with the parsley.
Many people like to put macaroni in their minestrone. This is a great idea! To keep the dish vegetarian, make sure you are purchasing egg-free noodles and cook to preference.
Any tips on how to make this dish even more magical? We want to hear about it!