Vegetarian Minestrone Soup

It’s that time of year when I like to make a big pot of wholesome minestrone soup!   My minestrone soup is ready in thirty minutes, jam-packed with vegetables and simple whole ingredients.  It is deliciously fiber-enriched and it’s a one-pot soup…bonus!  I hope you love it as much as I do.

Serves: 4-6

Ingredients

• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 3 cloves of garlic, minced
• 2 teaspoons Herbes de Provence* or 2 teaspoons of oregano
• 4 large carrots, peeled and cut in rounds
• 4 large tomatoes diced
• 2 cups chicken broth and 2 cups of filtered water (or 4 cups vegetable broth if you want a vegetarian version)
• 1 teaspoon of homemade peri-peri sauce (can use bought hot sauce or chili flakes instead)
• ¼ cup organic whole oat grouts (soak an hour before using) (omit if you want a gluten-free version and add ¼ cup of gluten-free pasta)**
• 1 – 15 ounce can of black beans or cannellini beans, rinsed and drained
• 3 cups spinach, rough chop
• Basil for garnish
• Grated Parmesan cheese for garnish (can substitute vegetarian Parmesan)

*Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeast France. These blends often contain savory, marjoram, rosemary, thyme, and oregano.   Lavender leaves are also included in products in the North American market. The herb mixture is typically used with grilled foods, stews, and soup.

**Groats can refer to any whole kernel of grain that has been minimally processed so as to remove its outer husk. Groats are a whole grain that retains the germ and bran. They are high in nutrients and they have a hearty, chewy texture.  They can be soaked or simmered to soften them when cooking.  Bulgur is another name for wheat groats, which are par-boiled and used in making tabbouleh, soup, and other dishes.

Instructions

1. In a large pot saute onion, garlic, Herbes de Provence with olive oil.
2. Cook for 2 minutes, stirring occasionally.
3. Add carrots and tomatoes, stirring occasionally, until vegetables have softened.
4. Add broth, water, hot sauce or chili flakes.
5. Add black beans and oat grouts or pasta (if using).
6. Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to low until the soup is simmering but not boiling.
7. Simmer the soup for 20 minutes.
8. Add spinach and cook till just wilted.
9. Taste and adjust seasonings as needed.
10. Garnish with basil and Parmesan cheese (if using)