Winter Vegetable Minestrone Soup
Winter Vegetable Minestrone Soup. It’s all about hearty, cozy, feel-good in your bones soup on Monday at this time of year. Because a warm bowl of comfort food makes Monday night seem pretty perfect right?! All those wintery veggies in one big bowl of coziness. It’s got tomatoes, green beans, zucchini, mushrooms, spinach, white beans...I mean pretty much the works. But the most important part is sprinkling it with all that delicious Parmesan cheese and serving it with some crusty bread. Seriously SO good !!
After a few days of unpleasantly cold weather, I was totally craving soup this Monday. It’s perfect for today because well…it’s Monday, only the start of the work week. But also because this soup is a super healthy and hearty way to start the week.
January is all about those color filled fresh fruits and veggies. And we have definitely been trying to include plenty of these delicious veggies in our dinners lately. Although if I'm being honest, i’m always trying to incorporate veggies no matter what time of year it is. Mostly because they are hands down always going to be my favorite food. I LOVE veggies, prepared anyway, anywhere, anyhow.
So basically, January is just an excuse for me to use even more veggies in our dishes. This soup seriously has plenty, and I am totally obsessed. I’m totally not kidding when I say I would choose the veggies over cake almost any day. I know, I know sounds crazy, but I’m just a little too obsessed I guess !! So I think you can probably imagine how much I love this soup. But seriously I think you guys definitely will too !!
Ingredients
½ cup olive oil
2 stalks celery; chopped
1 carrot; chopped
1 small red onion; chopped
8 ounces white mushrooms; sliced
1 clove garlic; chopped
3 medium zucchinis; chopped
3 Roma tomatoes; chopped
5 ounces fresh spinach
1 (5 ounce bag) swiss chard/spinach mix
8 ounces French green beans; cut into ½ in lengths
¼ cup flat leaf parsley
Salt and black pepper to taste
2 (46 ounce) cans chicken stock
2 (14 ounce) cans cannellini beans
parmesan cheese and additional olive oil for serving
Directions
Heat the olive oil in large stock pot over medium-high heat. Sauté celery, carrot, onion, mushrooms, and garlic until they have softened. About 5 minutes. Add the zucchini and tomatoes stirring occasionally for 10 minutes. Add the spinach, swiss chard mix, green beans, parsley, salt, and pepper. Cook another 10 minutes.
Add the chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes covered. Add the beans and their juices. Cook until the beans are heated through.
Adjust seasonings with salt and pepper. Sprinkle with freshly grated parmesan cheese and drizzle with additional olive oil to serve.
