Minestrone soup is perfect for lunches or dinner. I like it to accompany a salad or sandwich. It’s easy to meal prep ahead of time to reheat throughout the week.
Start with the basics… Saute 2 chopped carrots, 2 chopped celery stalks, and a chopped medium yellow onion for 5-7 minutes on medium heat until onion is translucent.
Then add 1 32 ounce can whole tomatoes – purreed in blender,
Add about 3 – 4 cups chopped swiss chard (I used collard greens because that’s what I had on hand)
Add 1 L box of unsalted vegetable broth,
Add 2 cups cannelli beans (rinsed and drained)
Simmer for about 20 minutes. Then enjoy!
This minestrone soup has no additives, no preservatives, no sugar, no added salt.
January is National Soup Month – celebrate with more soup recipes.
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