Kitchen Sink Minestrone
Chock full of healthy veggies, this soup is a multivitamin in a bowl.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Basil Pesto or
- Grated Pecorino or Romano Cheese or
- Extra Virgin Olive Oil or
- Cracked Black Pepper
- 3 Tablespoons Olive Oil
- 1 Large Onion, Diced
- 3 Large Carrots, Peeled & Diced
- 3 Stalks Celery, Diced
- 3 Garlic Cloves, Minced
- 2 Zucchini, Trimmed & Diced
- 1 Large Sweet Potato, Peeled & Diced
- 2 Cups Cherry Tomatoes, Halved
- 4 Cups Chopped Kale
- 1/3 Cup Chopped Parsley Leaves
- 1 Teaspoon Dried Oregano
- 1/3 Cup Chopped Fresh Basil
- 2 Cups Cooked Beans Of Choice (Cannelloni or Borlotti Ae Favorites)
Instructions
- 1
In a large stockpot, heat the oil over medium heat, then add the onions, carrots, and celery.
- 2
Cook, stirring often, until the onions are translucent, about 5 minutes.
- 3
Add the garlic and cook another minute or two.
- 4
Add the zucchini, sweet potato, cherry tomatoes, kale, parsley, oregano, and basil.
- 5
Cover the vegetables with enough water or broth to cover the vegetables by an inch or two, then bring to a boil.
- 6
Decrease the heat to a simmer, then cook until all of the vegetables are very tender, about 45 minutes.
- 7
Taste, then adjust the salt and pepper as needed.
- 8
Add the beans, along with additional liquid as needed if the soup is too thick.
- 9
Serve the soup warm, with your topping of choice.