Spring Minestrone Soup

Spring Minestrone Soup

Spring Minestrone Soup
Minestrone soup is one of those classic, year round soups as you incorporate whatever seasonal vegetables are on hand. I love this spring version which includes fresh herbs, green beans, leeks, spinach and, of course, freshly grated parmesan. It's quick and easy to make; perfect for a mid week dinner. While there is much Chakra energy going on with this humble soup, there is a powerhouse of Solar Plexus, Root, and Heart Chakra energy which means you'll feel secure, grounded, confident, empowered and loved with every sip.
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    • 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
    1. Heat the oil in a large sauce pan over medium heat. Add in the leek and the following 5 ingredients (through black pepper) and saute for 2-3 minutes until vegetables have softened slightly. Pour in the vegetable broth and the following 5 ingredients (through parmesan cheese). Bring to a boil, reduce heat and simmer for about 10 minutes until pasta is tender.
    2. While the soup simmers, turn the oven to broil. Place the bread pieces on a baking sheet and broil for a few minutes until crisp (I like to rub the cut pieces with some fresh sliced garlic and a little olive oil). Remove and set aside.
    3. Stir into the saucepan the lemon juice and the following 3 ingredients (through parsley) until the spinach wilts. Remove from heat.
    4. Place a piece of toasted bread in the bottom of each soup bowl. Ladle the minestrone on top. Sprinkle with additional parmesan cheese and olive oil, if desired.
    Recipe Notes


    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.

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