Minestrone Soup
Everyone in my family loves this dish, and it is just perfect for a quick and delicious lunch or as a yummy appetizer.
Looking for a recipe without onion and garlic? Don't worry, I've got you covered! Check out our alternative version below.
This recipe serves 4 people
INGREDIENTS
FOR THE SOUP
16 oz marinara sauce
preferably Rao’s
1 tbsp extra-virgin olive oil
½ medium yellow onion, chopped
1 carrot, peeled and chopped
2 medium ribs celery, chopped
2 tbsp tomato paste
1 cup seasonal produce of choice
zucchini
green beans
potatoes
yellow squash
fresh minced garlic & oregano [oregano is optional]
3 cloves garlic, pressed or minced with oregano
3 stems of fresh oregano leaves minced with garlic
3 cups vegetable broth (24 oz)
1 cups water (8 oz)
½ teaspoon fine sea salt
Spices
1 tsp chilli powder
1 tsp dried oregano
½ tsp dried basil
½ tbsp ground black pepper
2 bay leaves
¾ cup cooked chickpeas or white beans
1 cup baby spinach
kale or collard greens work too
½ cup basil leaves optional
½ lime
½ tbsp balsamic vinegar
½ cup couscous cooked / pasta cooked
boil 3 cups of water. Salt it. Pour in the couscous. cook for approximately 10 minutes, till al dente.
drain and rinse with cold water. coat with oil and keep aside, covered.
EXTRAS & GARNISHING
parmesan cheese
chopped parsley
DIRECTIONS:
INSTAPOT
In an instapot, in sauté mode, add olive oil. When it shimmers, add in the onion, carrots, celery, tomato paste, and a pinch or two of salt. Stir.
When the onion begins to sweat, add the garlic-oregano mix and the spices. Stir and cook for a minute or two- do not burn.
Add in the seasonal veggies. Mix well. Turn off the sauté mode.
Add in the Rao's marinara sauce, broth, and water. Stir. Add in more water if it’s too thick.
Stir in the white beans, spinach, and basil.
Put the Instapot lid in sealing position. Select the soup/broth option, and cook for 30 minutes.
Once it's done, let it sit for 10 minutes, and slowly vent- careful here or you will burn yourself.
Remove the lid. Mix in the Israeli couscous. Mix in the balsamic vinegar.
Taste and decide whether to add in lime and/or salt.
Serve! Garnish with parmesan.
STOVETOP
In a large stockpot, add olive oil. When it shimmers, add in the onion, carrots, celery, and a pinch or two of salt.
When the vegetables begin to sweat, add the tomato paste, the garlic-oregano mix, and the spices. Stir and cook for a minute or two- do not burn.
Add in the seasonal veggies and mix well without mashing them.
Add in the Rao's marinara sauce, broth, and water. Stir. Add in more water if it’s too thick.
Bring it to a boil, then add your beans, spinach, and basil. Cover the pot at least ¾ of the way, lower the heat to low, and let it simmer for 30 minutes.
Add in the cooked Israeli couscous or any cooked pasta of your choice. Mix in the balsamic vinegar.
Taste and decide to add in lime and/or salt.
Serve! garnish with parmesan
NO ONION, NO GARLIC
This recipe serves 4 people
INGREDIENTS
FOR THE SOUP
16 oz sensitive marinara sauce
preferably Rao’s
can use:
crushed tomatoes
fresh tomatoes blended with a tbsp of tomato paste
½ tsp asafetida [hing]
2-3 bay leaves
1 tbsp extra-virgin olive oil
1 medium-sized fennel, chopped
1 carrots, peeled and chopped
2 medium ribs celery, chopped
2 tbsp tomato paste
1 cup seasonal produce of choice
zucchini
green beans
potatoes
yellow squash
4 cups water (32 oz)
½ teaspoon fine sea salt
spice mix
1 tsp chilli powder
3 tsp dried oregano
½ tsp dried basil
1 tbsp ground black pepper
2 bay leaves
¾ cup cooked chickpeas or white beans
1 cup baby spinach
kale or collard greens work too
½ cup basil leaves optional
½ lime
½ tbsp balsamic vinegar
½ cup couscous cooked / pasta cooked
boil 3 cups water, salt it, pour in the couscous, and cook approximately 10 minutes, till al dente.
drain and rinse with cold water. Coat with oil and keep aside, covered.
EXTRAS & GARNISHING
Parmesan cheese
Chopped parsley
DIRECTIONS:
INSTAPOT
In an instapot, in sauté mode: add olive oil. When it shimmers, add in the hing and the bay leaves, stir till aromatic, and then add in the fennel, carrots, celery, tomato paste, and a pinch or two of salt. Stir.
When the vegetables begin to sweat, add in the spices. Stir and cook for a minute or two- do not burn.
Add in the seasonal veggies. Mix well. Turn off the sauté mode.
Add in the Rao's marinara sauce and the water. Stir. add in more water if it’s too thick.
Stir in the white beans, spinach, and basil.
Put the Instapot lid in sealing position. Select the soup/broth option, and cook for 30 minutes.
Once it's done, let it sit for 10 minutes, and slowly vent- careful here or you will burn yourself.
Remove the lid. Mix in the Israeli couscous. Mix in the balsamic vinegar.
Taste and decide whether to add in lime and/or salt.
Serve! Garnish with parmesan.
STOVETOP
In a large stockpot, add olive oil. When it shimmers, add in the fennel, carrots, celery, and a pinch or two of salt.
When the vegetables begin to sweat, add in the tomato paste and the spices. Stir and cook for a minute or two- do not burn.
Add in the seasonal veggies and mix well without mashing them.
Add in the Rao's marinara sauce and water. Stir. Add in more water if it’s too thick.
Bring it to a boil, then add your beans, spinach, and basil. Cover the pot at least ¾ of the way, lower the heat to low, and let it simmer for 30 minutes.
Add in the cooked Israeli couscous or any cooked pasta of your choice. Mix in the balsamic vinegar.
Taste and decide whether to add in lime and/or salt.
Serve! Garnish with parmesan.
