Garden Herb Minestrone Soup

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.

Flor de Mayo, a Mexican Heirloom with a Velvet Broth

Our Flor de Mayo Beans are beloved by cooks in Central Mexico for their rich flavor and beautiful purplish-pink pattern. Also known as media oreja for their ear-like shape, these small, tender beans have been a staple of northern Mexican cooking for thousands of years. They are delicate in flavor and produce one of the most velvety bean broths you will ever taste, exactly what a great minestrone needs as its backbone. Where a standard bean might add bulk, the Flor de Mayo adds body, color, and a quiet complexity that makes every spoonful richer. Non-GMO, never sprayed with glyphosate, and grown without synthetic fertilizers.

Organic Black Garbanzo, an Ancient Variety with Serious Depth

Our Organic Heirloom Black Garbanzo Beans are the bean that makes people stop mid-bite and ask what is in this soup. Smaller and denser than standard chickpeas, they deliver an earthy, almost wild nuttiness that no ordinary garbanzo can match, and they hold their shape beautifully through a long simmer. Originating from India and Italy, these ancient heirloom beans are grown for us in Northern California using certified organic practices, no synthetic pesticides, ever. Their dark anthocyanin-rich skin also packs higher antioxidant levels than standard chickpeas, the same compounds that make blueberries a superfood. In this minestrone they add a striking pop of midnight color, a satisfying bite, and a depth of flavor that takes the whole soup to another level.

Together these two beans create a minestrone that is genuinely greater than the sum of its parts, a bowl with layers of flavor, texture, and nutrition that you will not find in any other version of this classic Italian soup.

*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

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Category

soup

Servings

4

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
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• 1 Cup Dried Flor De Mayo Beans soaked overnight and drained

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• 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

1. 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.

2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add the soaked and drained beans, zucchini, green beans, and diced tomatoes (with juice) to the pot. Stir well.

4. 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.

5. Adjust the seasoning to taste.

6. 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.