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Garden Herb Minestrone Soup

Name: GARDEN HERB MINESTRONE SOUP
Yield: 4
Ingredients: 1 cup dried Black Garbanzo Beans, soaked overnight and drained; 1 Cup Dried Flor De Mayo Beans soaked overnight and drained; 2 tablespoons olive oil; 1 onion, diced; 2 Carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 zucchini, diced; 2 cup greenbeans (fresh or frozen); 1 russet potato peeled and diced into 1"cubes; 1 can (14 oz) diced tomatoes (with juice); 6 cups vegetable broth; 1 tablespoon fresh oregano, chopped; 1 tablespoon fresh basil, chopped; 1 teaspoon fresh thyme leaves; 1 sprig rosemary (chopped fine); 3 sprigs parsley chopped plus more for garnish; Salt and pepper to taste

February 26, 2024 1 min read

In the picturesque villages of Italy, the secret to a long and vibrant life is found simmering in a pot of classic Minestrone Soup. Savored by some of the world's longest-living communities, this timeless recipe offers a versatile blend of beans, vegetables, and herbs. As winter blankets the landscape, the addition of fresh herbs imparts a burst of summer flavor. Each spoonful of this Minestrone is a delightful celebration of health, longevity, and the simple joy of a pot of soup on the stove.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

GARDEN HERB MINESTRONE SOUP

Rated 5.0 stars by 1 users

Servings

Savored by some of the world's longest-living communities, this easy Garden Herb Minestrone offers a versatile blend of beans, vegetables, and herbs.

Author:

Lisa Riznikove

Ingredients

1 cup dried Black Garbanzo Beans, soaked overnight and drained
1 Cup Dried Flor De Mayo Beans soaked overnight and drained
2 tablespoons olive oil
1 onion, diced
2 Carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
2 cup greenbeans (fresh or frozen)
1 russet potato peeled and diced into 1"cubes
1 can (14 oz) diced tomatoes (with juice)
6 cups vegetable broth
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme leaves
1 sprig rosemary (chopped fine)
3 sprigs parsley chopped plus more for garnish
Salt and pepper to taste

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Directions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the soaked and drained beans, zucchini, green beans, and diced tomatoes (with juice) to the pot. Stir well.
Pour in the vegetable broth and add the herbs, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1-2 hours or until the beans and potato are tender. Stir occasionally and add more broth if needed.
Adjust the seasoning to taste.
Serve hot, garnished with chopped parsley.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

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