#LIVE! With all the talk of Coronavirus – you need a BIG, HEARTY, ITALIAN SOUP recipe under your belt. 3-Bean Minestrone by the Silver Chic Chef and radio host, Elysabeth Alfano: Radio Show & Awesome Vegans Podcast/Video Series Host is JUST what the Dr. ordered! It’s a fun #DinnerPrep #Live! Enjoy and share!
Posted by Jane Unchained News on Wednesday, March 11, 2020
Hearty and filling, everyone should have a good Minestrone recipe to lean on. This recipe is easy, healthy and substantial with no added oil. It is also a garbage soup in that you can also throw in any extra veggies that you might have in your fridge, as well.
There a couple of things to note in this recipe:
1. It is made with 3 types of beans for extra health and heartiness.
2. DONT follow the recipe on the pasta box. Cook the pasta for 1/3 less the time on the box because you are goiing to also be cooking it in the soup. It will be overdone if you cook it to the full amount on the box.
3. Keep the liquid from the garbanzo bean can and use it for an oil-free vinaigrette.
4. In addition to the recipe below, throw in whatever extra veggies you have.
1/2 white or yellow onion, diced
2 cloves of garlic, diced
2 stalks celery, diced
2 carrots, diced
1/2 green zucchini, chopped
1/2 yellow zucchini, chopped
2 cans of 14.5 oz diced tomatoes
2 Tbsp tomato paste
3/4 can of drained and washed garbanzo beans (see #3 above)
3/4 can of drained and washed red beans
3/4 can of drained and washed butter beans
1/2 box of large shell pasta (see # 2 above)
3/4 cup diced fennel
3/4 cup diced Italian parsely
6-8 leaves of mint
2 Tbsp basil
1 stem of rosemary, de-stemmed
Salt and Pepper
Cook pasta for 1/3 time on the box and drain and set aside.
Pour in 3/4 cup of vegetable broth in a large pot.
Put in onions, garlic, celery, carrots and simmer.
5 minutes later add in zucchini, diced tomatos and tomato pasta.
Add beans and pasta. And let cook on medium heat for about 15 minutes.
Add in fennel, parsley, mint, basil and rosemary. Salt and pepper to taste.
Cook for another 5 and serve.
For more recipes from Elysabeth, a licensed Food For Life Physician’s Committee for Responsible Medicine Instructor, check out http://ElysabethAlfano.com/Recipes.