When I was a little one, I remember eating minestrone—I still crave that hearty, warm soup—and this homemade version is healthy and totally satisfying for you and your sweet loved ones. xx ck
2 tablespoons extra virgin olive oil
1 large yellow onion, finely diced
5 garlic cloves, minced
2 celery stalks, chopped
2 carrots or parsnips peeled and chopped
1 (15-ounce) can diced tomatoes
8 cups veggie stock
1 (15-ounce) can garbanzo beans, rinsed and drained (or 2 cups dried and soaked*)
1 (15-ounce) can cannellini beans, rinsed and drained (or 2 cups dried and soaked*)
1⁄3 cup green beans, trimmed and chopped on the bias
1 cup quinoa (—you can skip this to save calories)
1 tablespoon Bragg’s Liquid Amino Acids or soy sauce
In a large stockpot over medium heat, add the olive oil. Add the onion and cook for about 10 minutes, or until soft and fragrant. Add the garlic, celery, and carrots and gently sweat without coloring the vegetables for about 10 minutes.
Next, pour in the tomatoes and veggie stock. Bring to a boil, then lower the heat to a simmer and cook for 10 minutes. Add the garbanzo and cannellini beans, green beans, and quinoa and continue to simmer for 20 minutes, or until the beans are soft and the quinoa is cooked through. Season to taste with Bragg’s Liquid Aminos or soy sauce.