It seems that the first day of “spring forward,” as that is what the time does (at least here in California) in March; that a spring recipe is just about right.
Ok, I’ll fess up, Bronchitis 2.0 with antibiotics, inhaler and cough medicine, landed me shivering in bed for a a few days last week and it takes alot to get me down in bed for anytime. Shivering and surfing the internet, I researched “boosting immunity” and such subjects.
And, all I could think about was Minestrone Soup! Sure, I could have had my son pick some up at the store but, na-ah! It just wouldn’t have been the same. I have a secret way of making it you see….way back in the restaurant days, I made it this same way. A little elderly Italian customer told me with tears in his eyes, “I haven’t had minestrone this good since I was in Italy and my grandmother made it- just like this!” (maybe he was just flirting.. ok, I’d ask him to take me to Italy if he showed up this week :)!
This minestrone is really, really good, even if you usually are not a minestrone fan.
This is a bit unique as it is with purely white beans, it felt more Spring- like. Of course, you can make it with a mixture of red and white beans. That is usually what I do. An Instant Pot is a marvelous invention for cooking up a batch of beans. You can eat them fairly plain and mix some of them into a soup, like Spring Minestrone. From dry to soft cooked beans it takes an hour! Wow! No Instant Pot? Ok, pick up a couple cans of organic beans and you can still make it. This recipe is for a larger quantity because it tastes so good and it will boost your immunity with the garlic and fresh veggies so that you don’t get bronchitis, colds or flu bug like I did. I’ve listed the measurements of the ingredients, but really just use them as a guide, no exact measurements are really needed for the vegetables.
This is not the watery soup that you see at times in a restaurant, but soup with a thick almost creamy broth. Yes, it is vegan! it doesn’t have weird ingredients…The creamy texture is from shhh–lean in and I’ll tell you my secret—-
blend half of the beans up, that gives you a creamy decadent texture!
Of course if you prefer a clear broth soup, you can still make the soup.
Another thing, I don’t like in Minestrone soups, any type of macaroni. Once you get the macaroni to the perfect al dente texture, if you keep the soup on low or warm it up for another bowl later on, the pasta gets gummy.
So red potatoes are great for Spring Minestrone, red because it keeps its shape better than russet or a yukon baking potato.
Alright, are you ready to make Spring Minestrone soup? What veggies do you like to put in your Minestrone soup?
PS- want to save it for later? click on Pinterest tab below and save it for later 🙂
Easy, vegan minestrone soup that tastes like you just stepped into Italy, in the Springtime.
- 2 tablespoons Olive Oil
- 1/2 cup yellow onion, diced
- 4-5 large garlic cloves, sliced thin or minced
- 2 1/2 cups organic vegetable broth
- 1 can (14.5 ounce) organic diced tomatoes (5-6 whole tomatoes, peeled and diced) 1-3/4 cup approx
- 2/3 cup organic celery, sliced
- 1-1/3 cups red potatoes, clean, diced 1 large red potato; 10 oz/300gm
- 1 cup carrots, sliced
- 3 tablespoons fresh italian parsley, minced or 1 Tbs dry parsley
- 3 tablespoons fresh basil, minced 1+ Tbs dry basil
- 1/2 teaspoon dry thyme
- 1/4 teaspoon cayenne pepper
- 1-2 cups baby organic greens, chopped coarsely
- 3-1/2 cups cooked white beans (or combination white and red beans) or 2 cans of organic beans use the liquid too)
- 1/2 teaspoon fresh ground pepper or to taste
- 1/2-2 teaspooons kosher salt, to taste start w/ 1/2 tsp- if beans canned
Using large saucepan, heat olive oil on medium high heat. Add onion, garlic, stir a few times until fragrant, add broth and vegetables.
Add parsley, basil, thyme and cayenne pepper. Bring vegetables and broth to simmer.
Turn heat down to low, cover and simmer the vegetables until al dente, approximately 12 minutes,. Meanwhile -
Blend half of cooked beans (white or red or mixture) with immersion blender or in blender until creamy. Put blended beans along with the whole cooked beans in soup, stir to combine, turn up heat to medium to warm beans. Add fresh greens, stir. Add Salt and pepper to taste. Enjoy!
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Cooking White beans from Dry - Instant Pot- use 1-1/4 cups clean dry white northern or combo white and red kidney beans add 2 cups each: organic vegetable broth and water. Add: 1/2 tsp dried rosemary and 1/4 tsp thyme. Manual pressure 45 minutes; natural release 15 minutes (approximate). Make 3-1/2 cups of cooked beans.
You can add sliced zucchini or green beans to the vegetables in the soup. If you are adding a bag of italian frozen vegetables instead of the fresh veggies in the recipe; only cook for 5 minutes instead of 12 minutes.
Products used in this recipe were:
You can use immersion blender for pureeing soups, whipping up creams (both coconut and regular). It is so much easier than bringing out the blender and cleaning a blender! You want a good quality one that will be a workhorse for you.
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