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favorite winter soups

Easy Minestrone Soup

I like to prepare this over the weekend and then reheat it during the week when life gets crazy. The beans, potato, and Parmesan make this a hearty meatless meal.  If you still feel like you need a little extra, serve with turkey or chicken sausage.  Don't forget the warm, crusty bread!

Ingredients

  • 1 bunch rainbow chard
  • 2 tsp sea salt
  • dash of pepper
  • 1 russet potato (this gives thickness to your soup)
  • 1 cup fresh greenbeans
  • 1 carrot
  • 1 celery
  • 14 ounce can of Great Northern Beans
  • 1 box Chicken Broth
  • 1 can Fire Roasted Tomatoes
  • 1 clove garlic, crushed
  • 1 onion, diced
  • 1 tbsp olive or coconut oil
  • 1 or 2 Parmesan rinds (I keep mine in the freezer)

Instructions

  1. Chop onion and garlic in your mini food processor. minute.  

  2. Add onion to your soup pot and saute with olive or coconut oil until translucent.

  3. Wash and trim your rainbow chard.

  4. When the onions are cooked, add the garlic and saute for another minute being careful not to brown your garlic.

  5. Peel and chop the potato and add it to your soup pot.

  6. Add the chicken broth and canned tomatoes.

  7. Wash and cut the green beans, carrot, and celery, and then add to the mix along with 1 or 2 Parmesan cheese rinds and a bunch of herbs. 

  8. Simmer gently until all the veggies are cooked.  I like to let this cook and then SIT for a bit so the flavors can become fully incorporated.

  9. Serve with crusty, warm bread.

Recipe Notes

If you need to add extra protein, try turkey, chicken, or vegan sausage.