With the winter cold settling in, it’s the perfect time to make some warm soup. Stay healthy this winter with this nutrient-packed simple veggie minestrone that will keep you warm and healthy. With a wide variety of vegetables, it guaranteed to give you all the nutrients your body needs. The recipe makes a big pot that can keep for up to 5 days, so it’s great for keeping around when you have those cold days
• 2 tablespoons extra-virgin olive oil
• 2 white onions, chopped
• 4 stalks of celery, chopped
• 1 chopped green bell pepper
• 4 cloves of crushed garlic
• 3 cups chopped cabbage
• 1 medium-sized cauliflower, chopped
• 4 medium-sized carrots, chopped
• 2 cups frozen peas
• 8 cups either vegetable or chicken broth
• 2 cups of water
• 1 can tomato puree
• 1 can diced tomato
• 1 can of beans of your choice
• 1 bay leaf
• 1 cup pasta of your choice
• 4 cups chopped spinach or kale
• Finely chopped basil, about ½ cup, should do it but it depends on your tastes
• Some grated Parmesan or Grana Padano cheese for serving
1. Make sure all your vegetables have been washed and chopped as directed.
2. In a large soup pot, heat the oil over medium heat and add the onions, garlic, celery, and bell pepper and cook until softened. Make sure to stir occasionally.
3. Add the peas, cabbage, cauliflower, and carrots and cook until these are softened once again, stirring occasionally.
4. Once the vegetables are softened and the onions glassy, add the broth, canned tomatoes, tomato puree, and canned beans and stir. Allow the soup to come to the boil.
5. Once the soup begins to boil, reduce the heat to low and add the bay leaf and some salt and pepper to taste.
6. Cover and cook on low for 20 minutes until the vegetables are cooked.
7. After 20 minutes, remove the bay leaf and add the spinach. Allow the soup to simmer for a further 10 minutes.
8. Right before serving, add the basil and remove from heat
9. Garnish each serving with some cheese and enjoy.
This soup is great as a meat-free alternative, but for a meat alternative, you can also brown some beef or lamb when you first add the veg to the pot. Allow the soup to simmer for longer to cook through before serving