Vegetable Minestrone Soup

Vegetable Minestrone Soup

JUMP TO VEGETABLE MINESTRONE SOUP

Happy new year everyone!

Vegetable Minestrone Soup

January is always a popular time for weight loss, getting back in shape, and all those other resolutions for a “new you”. Resolutions can be helpful, but I’d rather focus on small, actionable goals. Resolutions often make you feel like you have to be perfect, and as soon as you step off the course, it all goes downhill.

The true recipe for success is to set small goals you can stick with, while giving yourself some grace when life inevitably happens. Check out our post on goal-setting for some helpful tips!

Vegetable Minestrone Soup

Many people travel for the holiday season 🙋‍♀️, making it quite easy to fall out of routine. Staying up later, sleeping in later, skipping one day of activity, which often makes the second day less likely. Our forgone routines can pile up and leave us feeling sluggish and not quite functioning at our best.

Vegetable Minestrone Soup

Sometimes we just need a boost to start feeling better and get back into a healthy routine. A soup packed with vegetables is just the ticket to jumpstart the cause. When your body feels good, it’s much easier to carry on positive changes and maintain healthy habits.

Eating more vegetables and whole foods is definitely a great way to begin the new year with a healthy mindset. Healthy habits help the body feel good and play at the top of its game.

Vegetable Minestrone Soup

Sometimes we just need a little lift to get things going. So that’s why we’ve put together this vegetable minestrone soup, to kick off feeling good with a hearty Italian meal full of vegetables.

In our recent travels, we’ve strayed from routine, skipping that yoga day and not eating what makes us feel the best. So naturally we made this soup to pile up the vegetables and get back to normal.

This recipe isn’t some cure-all solution for everything. But it is loaded up with the best natural medicine out there, vegetables. So join us in the kitchen to start the year right with our healthy vegetable minestrone soup!

Vegetable Minestrone Soup

Healthy is an outfit that looks different on everybody.

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Vegetable Minestrone Soup

Vegetable Minestrone Soup

  • Author: AdventureBlooms
  • Prep Time: 10 minutes
  • Cook Time: 1 hour and 50 minutes
  • Total Time: 2 hours
  • Yield: 10-12 servings
  • Category: Soup, Vegetarian, Dinner
  • Cuisine: Italian

Description

Kick off the new year right with our vegetable minestrone soup. It’s loaded with vegetables and plenty of essential vitamins and minerals to keep you healthy and feeling good.


Ingredients

  • 4-5 medium carrots, sliced diagonally into 1/2 inch pieces
  • 4 celery stalks, sliced diagonally into 1/2 inch pieces
  • 2 parsnips, sliced diagonally into 1/2 inch pieces
  • 2 turnips, diced into 1/2 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 2 (14.5-ounce) cans fired-roasted tomatoes
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 3 springs fresh marjoram (or 1 1/2 teaspoons dried)
  • 1 1/2 teaspoons oregano 
  • 1 (15 ounce) can red kidney beans
  • 1 (15 ounce) can white beans (canellini, great northern, etc.)
  • 6 cups stock/broth (vegetable or chicken)
  • 2 yukon gold potatoes, diced into 1/2 inch pieces
  • 2 small sweet potatoes, diced into 1/2 inch pieces
  • 1 (12-16 ounce) bag green beans, frozen
  • 8 ounces (1/2 16-ounce box) pasta (I like to use shells or orecchiette) 
  • 1/2 small head green cabbage, shredded
  • 2 teaspoons salt and lots of freshly ground pepper
  • Garnish with a sprinkle of Parmesan cheese and a drizzle of balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss carrots, celery, parsnips, turnips in one tablespoon olive oil and spread out on a lined baking sheet. Roast for 20-25 minutes. 
  3. Heat remaining one tablespoon olive oil in a large pot or dutch oven. Add onions and garlic and saute until tender. Add tomatoes, bay leaves, thyme, marjoram and oregano. Stir in beans, stock and potatoes. Let simmer 45-60 minutes or until potatoes are tender.
  4. Add green beans and pasta, simmer for 15 minutes.
  5. Add cabbage and simmer for 10 minutes.
  6. Divide into bowls and garnish with Parmesan cheese and balsamic vinegar.
  7. Enjoy!

Notes

Feel free to customize this soup with any veggies you have on hand, use rice or farro instead of pasta or feel free to add in meat if you’d like!

GLUTEN-FREE: Use gluten-free pasta or another grain. I like to use rice or farro – if you use rice or farro, add it in with beans and tomatoes. 

VEGAN: Omit Parmesean cheese or use vegan cheese.

Ready for more vegetable-heavy recipes to keep you feeling great? Check out more healthy recipes from AdventureBlooms!

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