- 1/2tablespoon olive oil
- 1 leek, trimmed and thinly sliced
- 2 garlic cloves, chopped
- 2 celery stalks, chopped
- 2 carrots, diced
- 1/2teaspoon sea salt
- 1/2teaspoon ground black pepper
- 5cup vegetable or chicken broth
- 1 (15-ounce) can white beans, rinsed and drained
- 1cup green beans, trimmed and cut on a diagonal
- 1 tomato, chopped
- 1cup small pasta *
- 1 small loaf of Italian bread or small baguette, sliced crosswise
- Juice of 1 lemon
- 1 (5-6 ounce) bag baby spinach
- 1/3cup fresh basil, loosely torn
- 1cup fresh parsley, chopped
ROOT: carrots, garlic, leeks, tomato, white beans
SACRAL: carrots, olive oil, water
SOLAR PLEXUS: onions, carrots, garlic, potatoes, butternut squash, lemon, pasta, bread, white beans
HEART: spinach, basil, parsley, celery, green beans, white beans
THROAT: lemon, tomato, it's a water-based soup, it's Italian
CROWN: made with Love
*Ditalini or macaroni noodles are always good choices.
It is traditional to add in a rind from a parmesan cheese wheel, as well as grate fresh parm over the soup prior to serving. For a plant-based version I leave out the rind, but I do sprinkle a vegan parm cheez and here is the recipe:
⅔ cup raw cashews
¼ cup nutritional yeast
½-1 teaspoon sea salt
Place the ingredient in a food processor or small high speed blender and process into a fine crumb or meal.
Minestrone has a rich history that dates back hundreds of years. Its popularity began to take off in the 2nd century BC when Rome conquers Italy. During this time, economic growth allowed a variety of new vegetables to flood the market. Instead of being limited to only a few vegetable crops, Italians could now enjoy a wide variety. It was this new mix of vegetables, and plates being made, that started the minestrone craze. Gathering ingredients from leftover meals, Italian peasants would make this “poor man’s soup”. That’s why even to this day, there’s no one exact recipe for how this soup should be made.
The versatility of this recipe allows you to pick and choose what is in season. Some other spring veggies to try might be asparagus, kohlrabi or peas. For a cool season version, check out Winter Minestrone Soup with the Search function on this site.