Very Vegetable Minestrone Soup
Note from The Girl in The Apron:
This is a recipe my family and I enjoy often. The ingredients (especially the veggies) in this soup are easy to find at any grocery store or local market. This soup has a large margin for improvisation. Substitute any of the vegetables with you or your families favorites veggies. If Swiss Chard isn't available or in season, Fresh Spinach is a great alternative. It’s a quick recipe to assemble and enjoy for many days. I try to purchased low sodium or no sodium Vegetable Broth if possible. This recipe could be substituted with a Chicken Broth as well. I always like to garnish my Minestrone Soup with a sprinkle of grated Parmesan or Pecorino Romano Cheese. I hope you enjoy this family favorite!
3 Tbsp Olive Oil
2 Cups Onions, diced
2 Cups Fennel Bulb, diced
1 Cup Celery, diced
1 Cup Carrot, diced
4 Garlic Cloves, smashed and skin removed
1 Cup Zucchini, sliced in half moon
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 Can (15 oz) Cannellini Beans, drained and rinsed
1 Can (15 oz) Garbanzo Beans, drained and rinsed
3 (32 oz) Containers Vegetable Broth (Preferably Low Sodium or No Sodium)
1 Can (14.5 Oz) Diced Tomatoes in Juice
1 Tablespoon (Or 1 Cube) Vegetable Bouillon,
8 Cups Fresh Swiss Chard, de-ribbed and sliced
1/4 Cup Parmesan Cheese, grated
Sweat onion, fennel, celery, carrot, and garlic in 3 T. olive oil in a large pot over medium- high heat; sauce for about 4-5 minutes. Add zucchini and sauté for 4-5 minutes.
Season vegetables with salt, pepper, onion powder and garlic powder. Add canned tomatoes and canned beans. Stir in broth and vegetable bouillon.
Using kitchen twine, tie together 10 sprigs of fresh thyme; add thyme to pan.
Bring soup to a boil. Reduce heat and simmer for 1- 1 1/2 hours. Remove thyme.
Add swiss chard and parmesan cheese. Allow to simmer for 4-5 mins. Serve and garnish with Parmesan Cheese. Enjoy!
Cleaning and Cutting Swiss Chard: