Hearty, Healthy Minestrone Soup
This hearty healthy minestrone soup is filled with veggies and Italian spices. It’s the kind of soup that fills you up and sticks to your bones and warms you from the inside out.
Servings: 6 servings
- 1 tsp extra virgin olive oil
- 1 red onion chopped
- 2 carrots peeled, chopped
- 2 celery stalks chopped
- 2-3 garlic cloves minced
- 1 pound Swiss chard stems trimmed, leaves coarsely chopped
- 1 russet potato peeled, cubed
- 14.5 oz diced tomatoes 1 can
- 1 fresh rosemary sprig
- 15 oz cannellini beans, drained, rinsed 1 can
- 28 oz low-sodium vegetable broth
- 1 ounce piece Parmesan cheese rind
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional - 1/8 tsp crushed red pepper
- Shredded parmesan cheese for topping - 1 Tbsp per bowl
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 1/2 cup of the beans with 1/2 cup broth in a processor (or mash together with a potato masher) until almost smooth. Add the pureed bean mixture, remaining broth, salt / pepper / spices, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15-20 minutes. Stir in the whole beans and simmer until the beans are heated through and the soup is thick.
Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem) before serving. Top with 1 Tbsp shredded parmesan cheese.
Top Tips for Making Hearty, Healthy Minestrone Soup
Adapted from FoodNetwork.com
- You can prep your veggies prior to making this soup to save yourself some prep time. Peel and chop the carrot, onion, celery, potato, and swiss chard. Store in an airtight container in the refrigerator up to a day in advance.
- Be sure to rinse and drain the beans before adding them to the vegetable broth to mash. Use a food processor for a smoother, creamier finish to the beans.
- Adding the parmesan rind to the soup while it’s simmering will bring in a depth of flavor.
- Be sure to discard the parmesan rind and rosemary sprig prior to serving.
- If you have other vegetables in your refrigerator that need to be used throw them in this soup or use as a substitute. This makes for an excellent fridge clean out meal. Use the vegetables of the season.
- To make this vegan, just omit the parmesan
Calories: 170kcal | Carbohydrates: 29.6g | Protein: 11.2g | Fat: 2.3g | Sodium: 946.7mg | Fiber: 9.6g | Sugar: 5.2g