Welcome to that strange time between New Year’s and Christmas. For some, this is a time to continue to reflect, rest, and reset. Others are continuing to indulge in the leftover cookies, cocktails, and creations from meals. Yet others are feeling sluggish from the over indulgent food, ready to workout and eat right. Do you live in the eat right category? Then man, have I got a nutrient dense, delicious recipe for you in this Minestrone Soup.
I usually live a little in each school of life this week. I love the cookies (oh man, I am all about the ginger snaps this year!). As a school teacher, I want to reset before we hit January and cabin fever. But I am also a big fitness gal, so I am focused on my goals set for the year, whether that be in instructing barre or hitting my 1000th mile of running (Christmas Eve Eve baby!).
I try to enjoy all the good foods of the holidays in moderation. Seriously, they only come around once a year, it’s okay to enjoy them! But man, after a holiday get together or two, my body is screaming at me, “Get back to the usual diet Jess!” That usually means adding 2-3 more servings of fruits and veggies, cutting back on the meat intake, and skipping the wine for a week or two.
I love that soup can be made for a small army and tastes just as good (or better!) in the days that follow as it did the day you put it together. Measurements are mere suggestions. I don’t know that you can break a soup (besides the occasional over pour of pasta or pepper). This Minestrone Soup fits all the bills: its filling, comforting, and full of nutrient dense food to keep your body happy.
Your Ingredients
- 1-2 tablespoons olive oil
- 2 cups chopped carrots (about 3 large)
- 1 ½ cups chopped celery (about 3 stalks)
- 1 ½ cups diced onion (about 2 yellow onions)
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon fennel seed
- ¼ teaspoon caraway seed
- ¾ teaspoon pepper
- 2 ½ cups diced zucchini, skin on
- 2 15 ounce cans diced tomatoes, undrained
- 6 cups beef broth
- 1 15 ounce can cannellini beans, drained and rinsed
- 1 15 ounce can red kidney beans, drained and rinsed
- 4 cups chopped kale, ribs removed
- 1 cup orzo (or small pasta of your choice)
- ¼ cup grated or fresh parmesan
Your Steps to Fulfilling Minestrone Soup
In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften.
To soften vegetables, add zucchini and tomatoes. Cook an additional 5 minutes. Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically.
Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo. Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve! Note: This will thicken over time. You may want to have some additional beef broth on hand if you don’t dig a stew and plan on eating it over the next few days.
Tools of the Trade
I truly believe every home kitchen needs a selection of good cast iron pans. We cook everything in them, from corn bread to chicken, from sourdough bread to soups and stews. They can go from stove top to oven and create beautiful food. I also love flexible cutting boards. I am telling you, if you don’t have some, check them out! Finally, this beef broth base is ALWAYS in my kitchen. I can’t imagine cooking without it.
Thick and Hearty Italian Minestrone Soup
Ingredients
- 1-2 tablespoons olive oil
- 2 cups chopped carrots about 3 large
- 1 ½ cups chopped celery about 3 stalks
- 1 ½ cups diced onion about 2 yellow onions
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon fennel seed
- ¼ teaspoon caraway seed
- ¾ teaspoon pepper
- 2 ½ cups diced zucchini skin on
- 2 15 ounce cans diced tomatoes undrained
- 6 cups beef broth
- 1 15 ounce can cannellini beans drained and rinsed
- 1 15 ounce can red kidney beans drained and rinsed
- 4 cups chopped kale ribs removed
- 1 cup orzo or small pasta of your choice
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften.
- To softened vegetables, add zucchini and tomatoes. Cook an additional 5 minutes.
- Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically.
- Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo.
- Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve!
Notes
Looking for other great soups?
Check out the links below!
