Oh the weather outside is frightful but the soup is so delightful… let it snow parmigiano cheese!
For those living in warm locations like Florida or California, I am (peanut butter and) JELLY right now. It is seriously freezing. I like walking to the gym since it’s only two streets away from my home but the walk is becoming unbearable. An eight minute walk feels like twenty-five with cold wind in the face, icy sidewalk patches to dodge and winter attire that makes you feel as heavy as a polar bear. But at the end of one of those walks, nothing satifies more than a hot bowl of soup – minestrone being one of my favorites!
Sometimes I imagine my bowl of soup being a hot tub for my tongue but then I realize I’d rather jump all in too with the temperature in the negatives!
This minestrone soup is vegetarian and vegan-friendly and an excellent way to eat loads of vegetables and plant based protein from the legumes. It’s perfect for a cold winter’ day!
Easy Minestrone Soup (serves 5-6)
- 2 onions, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 cup green beans, diced
- 3 potatoes, diced
- 6 cups water
- 3 tbsp tomato paste
- 2 tsp pink sea salt
- chili pepper, to taste
- 1 19 oz can beans of choice (I love chickpeas, white kidney beans, red kidney beans or a mix)
- Optional: cheese for serving (if dairy-free, skip or use a plant-based variety)
- In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add diced onion and sauté for 5-7 minutes.
- Add diced carrots, celery, green beans and potatoes along with the water, tomato paste, sea salt and chili pepper. Bring to a boil and simmer until vegetables are tender, about 25-30 minutes or according to preference. At the end, add the beans and mix.
- Enjoy immediately or let cool and store in Mason jars for up to 1 week in the fridge.