Veggie Packed Minestrone

I have tried a number of canned soups, which are always warm, healthy, and comforting in the winter (or any time of year). Every time I review a canned soup, someone always tells me to try cooking it myself. I recently made corn and potato chowder, and was super happy with the result. One of my favorite soups is minestrone. While I love Amy's soups, I knew it was time to try my own!



Inspired by All Recipes.

What you need:



4 small (or 2 medium) potatoes, pealed and chopped
1 onion, diced
4 cloves of garlic, diced
5 cups of veggie broth
1 can of green beans
1 28 oz can of diced tomatoes
1 can of chick peas
about a 1/2 lb of carrots, pealed and chopped
oil for cooking
your favorite Italian spices to taste (I used basil and oregano)
pepper and celery salt to taste

What to do:
Heat oil over medium head in a large pot.
Saute onion, pepper, celery salt, and Italian seasonings for about 5 minutes.
Stir in canned tomatoes (with juice), chick peas, green beans, carrots and garlic.
Bring to a boil, then reduce to a simmer.
Let simmer, stirring occasionally, until veggies are soft, about 30 minutes.











I was really excited when I had noticed, again, that I made a completely vegan dish...until I added a side of cheesy garlic toast.



I was so pleased with this perfect blend of Italian flavors and tomato. I loved the bite of protein that the chickpeas added, it was almost meaty. The green beans and carrots gave this soup a great veggie packed flavor. The potatoes were nice and soft, and filled with the flavor of the soup. All the veggies made this soup so colorful and beautiful. This soup was so comforting. I'd call it Italian with a twist!

What is your favorite soup? Will your try out this minestrone?

Bye from the Veggie Side!