Vegetable Minestrone Soup – An antioxidant powerhouse of a soup Seriously Soupy

Soups are sometimes made for unexpected reasons. This simple minestrone not only helped me through a cold, but was also made in honor of the 2010 Making Strides Against Breast Cancer that pledges to raise awareness to “make strides toward a world of more birthdays.” Since I am participating in this annual walk in Central Park this Sunday, I wanted to make a soup to honor this amazing cause as well as a recipe that reflected eating healthy. I assessed the situation in my cupboard – and realized I had almost everything for a healthy and filling minestrone soup! I started by soaking red beans for a few hours, followed by cutting up some onions, garlic and adding in some cauliflower, broccoli, zucchini, carrots and tomato sauce that made for the perfect spur of the healthy and hearty soup. What is great about this recipe is that it can be modified to use your favorite veggies or can be made even easier by using canned beans. Whatever you decide to make it, one thing is for certain: this one was delicious!Not only is it filing, minestrone soup is packed with essential nutrients and vitamins like folate, protein, and fiber from the red beans and a hearty does of vitamins A, C, and E (among others) from the green beans, broccoli, cauliflower, zucchini and carrots. This simple recipe is also economical and lasted for over a week – freeze this soup to have multiple meals later in the winter. This soups to your health!

Vegetable Minestrone Soup
Ingredients:
3 cups of dry red beans, soaked for 4-5 hours
8 cups of water, approximately 2-3 cups for soaking
1 can of organic diced tomato sauce
1 yellow onion, diced
1/2 head of broccoli, cut up
1/2 head of cauliflower, chopped up
1 zucchini, cut up
2-3 carrots, chopped up
1/2 box of elbow macaroni
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
bunch of fresh basil (about a handful)
bunch of fresh rosemary (about a handful)
pepper and salt, to taste

Directions:
Let the dry beans soak for about 4 hours. When ready to cook, add water to a pot and let cook. Cut up the onions and garlic and add them to the pot, along with the beans. Cut up the veggies – zucchini, broccili, cauliflower and carrots, along with the tomato sauce and add them to the pot. Let cook for an hour, checking on the soup and stirring periodically. Add the seasonings (basil, rosemary, celery salt, salt and pepper) and pasta and let cook for another 30 minutes. Taste and enjoy!

Seriously Soupy Serena

Seriously Soupy – Every week I create a soup, test it out and write about it.

Posted: Friday, October 15th, 2010 @ 11:20 am
Categories: homemade soups, international soups, Italian minestrone soup, minestrone soup, minestrone soup recipes, recipes, soup recipes, soups, vegetable minestrone soup, vegetarian and vegan soups.
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