I have this feeling that this Vegetable Minestrone will not be a sellout at home because my family is not into eating over-cooked veggies like the mixed greens I put in this soup. Let’s see what they have to say.
Anyway, it’s tough learning about cooking healthful options for our family’s menu but I am trying my best to change our eating habits. Hard as I thought, it was difficult to throw away almost all the processed food from our pantry but after slowly changing our supply with only the fresh, wholefood and necessary – I feel more challenged as the mother and the “cook”.
I am responsible for what my family eats. Eat healthy and enjoy!
- 1 Tbsp olive oil
- 1 Brown onion, chopped
- 1 Large carrot, peeled and diced
- 4 Celery stalks, chopped
- 5 Cloves of garlic, minced
- 1 Lb. of Swiss chard or Kale, coarsely chopped (I used mixed greens on this recipe)
- 1 Medium Potato, peeled and cubed
- 15 Ounces of canned diced tomatoes (unsalted)
- 1 Fresh rosemary sprig
- 1 Piece of parmesan cheese rind
- 2 Cans (14-ounce) Low-sodium beef broth or vegetable broth
- 1 Can cannellini beans, drained and rinsed
- 1 Can black whole olives, drained and roughly chopped
- 2 Tbsp of chopped flat-leaf parsley
- Salt and Pepper
Heat the olive oil in a heavy large pot over medium heat. Add garlic, onions, carrots and celery. Saute until the onion is translucent. After a few minutes, add the potato and the greens. Saute for a few minutes then add the canned tomatoes and the rosemary. Simmer until the greens are wilted, about 10 minutes.
Meanwhile, blend 1/2 of the beans with 1/4 cup of the beef or vegetable broth until smooth. Add the pureed bean mixture, remaining of the broth and the parmesan cheese rind into the pot of vegetable mixture. Simmer and stir occasionally, about 10-12 minutes. Stir in the rest of the cannellini beans, olives and parsley. Simmer until the beans and olives are heated through. Season with salt and pepper, according to taste.
Jade’s score: 9.8 (out of 10) 🙂