Minestrone Soup Vegan Love in a Bowl

Make it your own! I added a squeeze of lemon and left out the tomatoes.

Italy anyone? Experiencing culture, tastes and cuisine in your very own kitchen is doable when you mastermind the recipe with the very best ingredients.

Minestrone is the IT food in Italy. As I was researching the history of Italian food I learned that Minestrone Soup is more popular and loved throughout the country than pasta. I chuckled reading that this awesome soup was initially created from leftovers from previous meals, so not to waste food. Niiice!

There’s so many versions of Minestrone Soup - make it your own! This recipe does not include beef. It is inspired by a few of my fave cooks. My own twist of healthy, tasty ingredients are added and even eliminated for better balance and feeling good and satisfied. It’s not so much what you eat but how you DIGEST your food. Know your body, know your limitations, know your ingredients!

Mis En Place - It’s so much fun to cook when all your ingredients are prepped and ready to go!

Recipe
Makes 8-12 servings
5 cups water or vegetable broth
1 cups chopped tomatoes - optional
1 cup chickpeas - precooked or canned drained
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onions - optional
3 tbsp red vinegar or a touch of white vinegar for an acidic tangy taste
1 clove garlic - minced - optional
1/2 tsp dried oregano
1/2 tsp salt - or to taste
1/4 tsp pepper
2 cups sliced zucchini - 2 medium
1 cup turnip
1 cup chopped fresh parsley
options: garlic root - 1 inch, 1/2 tsp ground cumin, dried basil
(these extra herbs will warm you up during the cold winter months, and be nurturing for your tummy = easier digestion)

Turnips - a cold winter favorite!

• place water (and or broth), tomatoes, carrots, celery, onions, wine (or vinegar), garlic, oregano salt, and pepper in a 4-quart pot

• bring to boil and reduce heat and simmer, uncovered, 40 minutes

• add the. zucchini, chickpeas, turnip and parsley

  Genia’s Spoon Me Tips:

  -You can add beans or lentils instead of chickpeas to the soup. If you are using beans or lentils and they are not precooked (canned) please soak them overnight for better digestion. Your gut will thank you!

  -As mentioned in the recipe above - depending on the season - add more herbs and spices to your soup. Nice to have a warm soup in the cold season - these spices above will do just that.

  -Over time I’m cooking smaller portions so I’m not left with too many leftovers. I love fresh! There are ways to prep food meals later in the week. Left overs or food made in advance must be covered well and in a cold fridge or freezer.

  -White vinegar is what most of us are familiar with. My favorite condiment when using vinegar in soups is Bragg Apple Cider Vinegar unpasteurized

  IF you love creamer and thicker soups you can add 1/2 cup of quinoa to the pot with the veggies. I do this as a well, and it’s delicious.

  -Turnips - gotta eat them but not raw! Turnips are a crucifers vegetable and best eaten cooked (steam or cook) for medicinal purposes. They are mildly spicy when raw, and when cooked they turn sweet, nutty and earthy. They are very similar to parsnips that I include in my chicken soups. Turnips are a great winter vegetable. They are a perfect cleansing vegetable (especially after partying at the buffet). Turnips are loaded with calcium, magnesium and potassium and supports blood sugar control. Food is medicine!

  Happy new beginnings and warm hugs,
  Love , Genia