When the weather turns colder, I automatically switch into hibernation mode and just want to curl up on my couch with a bowl of soup, a mug of chai tea and a good book or movie. But, I can only get away with that for a few hours on the weekend before I have somewhere to run off to, something to do or some responsibility to take care of. Real life, ugh! This Minestrone recipe I’m sharing with you today is the perfect lazy weekend recipe and pairs perfectly with an Ezekiel bread grilled cheese – yum!
You can make this on the stovetop if you want, but I just love using my crock pot because I just throw everything in there and walk away. Plus it’s a breeze to clean up and I can just store the leftovers in the pot with the lid which makes for even easier clean up since there’s less dishes to wash (or put in the dishwasher).
Vegetarian Minestrone Soup Recipe
2 tablespoons extra virgin olive oil or grapeseed oil
1 large onion, minced
2 cloves garlic, minced
2 large carrots, peeled and diced (or you can use the equivalent in baby carrots, like I did)
1/3 pound green beans, cut into 1/2 inch pieces (fresh or frozen is fine)
2 cups chopped tomatoes (I used a combination of no-salt-added diced and crushed tomatoes)
6 cups vegetable broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 15-ounce can low-sodium cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
sea salt and pepper, to taste
parmesan cheese, garnish
In crockpot, heat the grapeseed or extra virgin olive oil over high heat. Then add onion, garlic and 1/4 teaspoon of sea salt. Cook for about 5 minutes. Add carrot and green beans and let cook on high while you drain and rinse beans. Add drained and rinsed kidney and cannellini beans. Stir in dried oregano, basil and desired amount of salt and pepper. Then, add tomatoes and broth to crockpot.
Cook on high for 3-4 hours or on low for 6-8 hours.
Serve topped with small sprinkling of parmesan cheese and enjoy.
Question: What is your favorite soup recipe?