I prepared this soup on my Instagram Stories and had requests to share the recipe, so here you go!
This is definitely a winter staple in our home. If you’d like for it to be totally vegan ~ simply omit the cheese rind. You can also add sausage if meat is your preference.
I serve this hearty vegetable soup with a warm, crusty sourdough bread and Irish Butter. The broth you use can makes a huge difference in taste. This brand is my favorite! Make extra so you will have some for lunch the next day. It’s wonderful the day after!
Hearty Minestrone Soup
Prep time: 30 minutes
Cook time: 1 hour
- 1 bunch of rainbow chard (you can also add spinach or kale if you’d like!)
- 2 tablespoons of olive oil
- 32 ounces of vegetable broth
- 1 bay leaf
- 1 small potato
- 2 carrots
- 2 stalks of celery
- 1 small onion
- 4 to 6 ounces of fire roast canned tomatoes
- 1 can of cannelloni or northern beans
- 2 rosemary springs
- Parmesan rind
- parsley or cilantro for garnish
Rinse and roughly chop the rainbow chard, carrots, potato, and celery ~set aside. On a low setting, heat olive in a medium size soup pot and saute onion until translucent (5 – 10 minutes). Add garlic and saute for a minute or so and then carrots, potato, and celery. Add 1/2 cup vegetable broth and cook for several minutes. Add diced tomatoes, chard, beans and the remaining vegetable broth. If you feel the soup needs water, now is the time to add it;) As your soup is simmering, add rosemary, bay leaf, and a Parmesan rind. Continue to simmer for 30 minutes or until all your vegetables are cooked. Turn off the heat and allow your soup to rest for about 30 minutes.
Reheat gently whenever you are ready to serve. We love this soup with a crusty loaf of bread on a cold winter night! If you feel you need a bit more, try serving with roasted chicken or add sausage.
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