Minestrone Soup

Anyone else craving a reset after weeks or months of holiday indulgences? This grain-free, gluten-free, dairy-free and flavorful minestrone comes together quickly and is light yet hearty at the same time.

I took this to a family gathering once so I would have a good dose of veg while on the road trip and I was surprised that it was a hit! It has such simple ingredients but the hint of basil adds just enough to make it different than other veggie soups.

This recipe is easy to double or triple, tastes even better the next day, travels well and holds well in an Instant Pot or Crock Pot. It pairs perfectly with meatballs which are also perfect to make ahead and hold in a warmer.

Get the kiddos involved! A few years ago when I made it for Christmas two of my nieces helped snap the frozen beans in half (scroll down for photos).

I hope you enjoy and please let me know if you try it:)

Ingredients:

2 ½ T ghee

2 cloves garlic, minced

1 onion, finely chopped

3 carrots, peeled and chopped

1 potato, peeled and diced*

1 c frozen green beans

1 can diced tomatoes with juices*

½ c tomato paste

1 can cannellini beans, drained & rinsed

2 c broth or stock (veg, beef, chicken)

2 T chopped fresh basil

S+P to taste

Instructions:

Heat ghee over medium in a large soup pot. 

 Add garlic, onion, carrots and potato, and sauté for 10 minutes, stirring frequently.

 Add green beans, tomatoes and their juice, tomato paste, beans and broth.

 Reduce heat to low and simmer, covered, for 30 minutes.

 Minestrone should be thick, but if its too thick add a little water. 

 Add basil and salt and pepper to taste.

Notes:

I often add more potatoes depending on size and usually use tomato passata sauce in place of the can of tomatoes since I have some eaters who do not enjoy tomato chunks (they are missing out!).

Claire 2yo & Elaina 3yo