Minestrone Soup
When I got married to my husband and I cooked soup 3 times a week – he didn’t really understand that. the way I grew up, a week never passed without soup getting prepared. Any kind of soup….. It’s an important element of the Hungarian table. The soup could be made and an appetizer or main course depending on the ingredients and how heavy the soup is made.
My fridge always has soup-based veggies in it to feel secure :). If I am in need of soup, I just peel the veggies and make t. Also, there are times when I like to clean my fridge out and make a ” clean out the fridge soup”
I’m sure that this isn’t the traditional way to make minestrone soup, but this variation was so delicious. I made it several times since I put this together.
Easy Minestrone Soup
Easy, Healthy Minestrone Soup
Ingredients
- 1 Onion
- 3 cloves Garlic
- 1 Green Pepper medium size
- 3 Zucchini chopped
- 4 Carrots chopped
- 3/4 cup – 150g Celery chopped
- 1 can Garbanzo Beans
- 3 Turnip chopped
- 2 Potato chopped
- 1 can Organic Chopped Tomato
- 3 tbsp Olive Oil
SPICES
- 1 tsp oregano
- 1 tsp basil
- 1 tsp marjoram
- 2 cubes vegetable stock
- 1 bucet of fresh parsley, oregano, basil and rosemary
Instructions
- Heat the olive oil on medium heat. Once up to temperature, add the chopped onion with the garlic and peppers, sliced carrots and the spices and saute until the vegetables start to soften. Add some salt.
- Once vegetables are softened, add the mushrooms, zucchini, and tomatoes. Add water to cover the vegetable mixture. Once boiling/simmering, add the turnip, garbanzo beans and everything else of the ingredients list.
- WIth some cooking string, tie together a little bundle of fresh herbs of parsley, basil, oregano, and rosemary and put in the water. Cook it for approximately 30 minutes till all the veggies are soft.
