Hearty Minestrone Soup Recipe with beans, pasta and vegetables. Healthy and creamy with no cream or starch.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Soup and Stew
4 garlic cloves, crushed
1 large onion, diced
1 tsp coconut or avocado oil
3 celery stalks, diced
3 large carrots, diced
2 tsp basil, dried
1 tsp oregano, dried
1/2 tsp thyme, dried
1 1/2 tsp salt
1/8 tsp ground black pepper
28 oz can diced tomatoes
15 oz can white kidney (cannellini) beans, rinsed and drained
1/2 cup brown rice, rinsed
9 cups vegetable broth, low sodium
1 1/2 cups small pasta of choice, dry
3 large handfuls of spinach or kale, coarsely chopped
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
Red pepper flakes, to taste (optional)
Parmesan cheese, for garnish (optional)
Preheat large dutch oven or heavy bottom pot on low-medium heat and swirl oil to coat. Add onion and garlic; saute until translucent, stirring occasionally. Add celery and carrots, and cook for another 5 minutes, stirring occasionally.
Add basil, oregano, thyme, salt, pepper, tomatoes, beans, rice and stock; stir. Bring to a boil, cover and cook on low for 30 minutes. Add pasta, cover and cook for another 10 minutes.
Remove from heat. Scoop 2 cups of mostly rice and beans from the bottom, blend until smooth (I used an immersion blender) and return to the pot. This will make soup creamy.
Add spinach or kale, parsley, basil and red pepper flakes if you wish. Adjust seasonings to taste. Serve hot with Parmesan cheese, if you wish.