. Vegetable Minestrone Soup Seriously Soupy

Friday, October 15, 2010

Vegetable Minestrone Soup

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
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

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!

If you happen to be in NYC, the Making Strides Against Breast Cancer walk will be held on Sunday, October 17 from 9-11am in Central Park (Bandshell).
For additional information, please visit: makingstrides.acsevents.org/

Seriously Soupy Serena


  1. gotta try this soup out- looks sumptuous and comforting!

  2. Hi Suchrita,

    Let me know if you do - it is so filling and delicious!


  3. i need to get on this soup thing. i really wanted minestrone today but i don't dig the cans. i'll have to try this sometime this week.

  4. Hey Baking Barrister,

    I'm not into the canned soup thing either - way too salty and it usually doesn't taste fresh. Let me know if you try this one - really easy and will last at least a week (or more if you freeze it).

    I hope you get soupy this week.


  5. I love soup and yours sounds so delicious. If i keep looking at that bowl of soup I see myself making a big pot of soup at midnight

  6. great soup I made a pumpkin one today :-)

  7. I have been searching for a good recipe for Veg Minestrone soup. I found you! Thanks.

  8. How did your walk go on Sunday? Good, wholesome and nutritious soup. This is what comfort food is all about! I'm ready for soup weather. :)