If you're in #Nashville , you're going to relate to my current feels: 🌬😭🌨 Sheesh! First day of spring?! ☃️ But, you know what? I made (#dairyfree ! Duh!) grilled cheese with @dozenbakerynashville's oatmeal sandwich bread and my tried and true minestrone soup. 😍👌💯 And I ain't mad about cuddling on the couch in my sweatpants one bit! 🤗 Stay cozy tonight, Nashville! Here's my minestrone soup recipe one more time:
MPTL Minestrone Soup
1/4 cup olive oil (divided) for sauteéing and tossing pasta
1 medium yellow onion, diced
3 cloves garlic, minced
1 can white beans
1 can garbanzo beans
8 cups vegetable broth
1 wedge of #raw#organic lemon
1 bay leaf
2 Tablespoons fresh thyme, minced
2 Tablespoons fresh basil, minced
2 teaspoons fresh oregano, minced
1 teaspoon fresh rosemary
2 teaspoons salt (+/- to taste)
1 teaspoon coarse-ground black pepper
2 large cans diced organic tomatoes (with juice)
1 cup fresh green beans, cut into 1/2 inch segments
2 cups zucchini, quartered and sliced into 1" pieces
2 cup green cabbage, chopped
2 cups dry pasta (cooked separately, tossed in olive oil and set aside until the end)
1/2 cup red wine
On medium/high heat, sauteé onions in olive oil until translucent.
Add garlic; reduce heat to medium and simmer for 3 minutes
Add red #wine , all of the herbs and #vegetable broth, simmer 15 minutes
Add lemon wedge (whole, as-is) zucchini, cabbage, tomatoes, and herbs, simmer for 25 minutes on medium. Remove lemon after 25 minutes and discard.
Cook pasta until al denté. Drain and toss in 1/8 cup olive oil and set aside.
Rinse #beans and add to soup. Cook for 10 minutes.
Add #pasta , salt and pepper and serve.
*Optional: Add #vegan parmesan cheese to broth before serving!