Oh, but I love this soup!
The title it should really have is (brace yourself): A-great-tasting-clean-all-the-veggies-out-of-my-fridge-before-they-go-bad-and-a-few-things-out-of-the-pantry-too-soup. Phew!
The truth is, you can put just about any veggie into this soup, and it’s still going to taste great. But here’s the recipe that got me this fabulously huge and tasty pot of soup.
Clean Eating Minestrone Soup
Note: You need a BIG pot for this one!
- 1 large red onion
- 4 cloves garlic
- 1 small bunch of chives
- 1 medium bunch of basil
- 3 bay leaves
- 3 (15 ounce) cans tomato sauce (no added sugar)
- 1 (28 ounce) can stewed tomatoes (no added sugar)
- 2 (32 ounce) cartons veggie broth (no added sugar)
- 6 large carrots
- 1 pound zucchini
- 1 small eggplant
- 2 (15 ounce) cans kidney beans
- 1 pound frozen peas
- 1 pound frozen corn
- 1/2 pound mushrooms
- 5 large stocks celery
- 2 tablespoons extra virgin olive oil
- Chop all your veggies.
- Chop all your herbs
- Saute you onions and garlic in 2 Tbsp. extra virgin olive oil. Add your herbs.
- Open your cans of tomato products and stock, and add to pot. Bring to a very soft boil.
- Add your beans and all other veggies to the pot, and cook at a soft boil until all veggies are cooked through.
- Allow to cool, and serve with a slice of whole wheat bread. You can also add leftover chicken to your bowl to get some protein. If you are vegetarian, add rice. The rice and beans will give you your protein.
- Want to know what my secret ingredient is? Check out this itsy-bitsy carrot that got added to the pot. My son planted this in spring, and the poor thing just never got any bigger than this.
Freezer storage: Divide this soup into individual servings and freeze for up to 6 months.