Full of beans minestrone soup
Full of beans, protein and fibre, this minestrone is the perfect make-ahead-and-freeze weekday meal!
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Ingredients
5 cups
vegetable broth, low sodium
1
medium onion, chopped
6
garlic cloves, chopped
1
celery stalk, diced
2
large carrots, diced
1 ½ cups
kale, finely chopped
1 (15oz) can
diced tomatoes
1 tablespoon
dried Italian herbs
1 can
navy beans, rinsed and drained very well
1 can
chickpeas, rinsed and drained very well
1 teaspoon
sea salt
1 teaspoon
pepper
Instructions
- Heat 1 tablespoon broth in medium soup pot. Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
- Add broth and rest of ingredients, except beans and salt and pepper. Bring to a boil on high heat, reduce heat to low and continue cooking, uncovered for 45 minutes or until vegetables are tender.
- Add beans, cook for another couple minutes, season with salt and pepper, and serve.