Cozy Chunky Minestrone Soup

Cozy Chunky Minestrone Soup
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    [post_date] => 2017-12-28 07:41:16
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    [post_title] => Cozy Chunky Minestrone Soup
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12.28
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TOTAL TIME :40minutes20minutes
8servings
INGREDIENTS
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1-2 teaspoons sea salt (start with 1 & add to taste; I use 2)
  • 1/4 teaspoon black pepper
  • 2-3 shallots, diced into 1/4" pcs (2 medium or 3 small, approx 3/4 cup)
  • 2 large carrots, peeled & sliced into 1/4" thick rounds ( approx 1 1/2 cups)
  • 2 cups frozen green beans
  • 6 cloves garlic, minced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 14.5-ounce cans no salt added diced tomatoes
  • 1 6-ounce can tomato paste
  • 2 tablespoons avocado oil (sub olive oil)
  • 3 tablespoons nutritional yeast (sub 1/4 C grated parmesan)
  • 2 tablespoons honey
  • 1 tablespoon molasses (sub honey)
  • 1 sprig fresh rosemary (sub 1 teaspoon dried)
  • 8 cups/ 64 ounces low sodium free range chicken stock (sub veg stock)
  • 1 cup frozen green peas (optional)
  • 12 ounces sweet Italian chicken sausage, sliced into 1/2" rounds (sub another can beans) I used the TJ's free range sausage
  • 8 ounces dried pasta of choice
  • OPTIONAL: prepared pesto for serving
  • OPTIONAL: goat cheese for serving
DIRECTIONS
  1. PREP: Combine basil, onion powder, salt, black pepper and rosemary (IF using dried) in a small bowl. Set aside. Dice shallots, peel & slice carrots and mince garlic. Set aside (keep separate). Drain and rinse chickpeas. Open canned tomatoes and tomato paste. Set aside.
  2. COOK: Heat the avocado oil in a large pot over medium heat. Add shallots and carrots cook until translucent, approximately 5 minutes. Add splashes of water as necessary to prevent burning/sticking. Stir in the green beans, basil, onion powder, dried rosemary (if using dried), salt and pepper and cook, stirring, another 3-4 minutes. Add the garlic and cook another 30 seconds, stirring.
  3. Add the diced tomatoes, tomato paste, nutritional yeast or parmesan, honey, molasses, fresh rosemary (if using fresh) and broth to the pot. Bring to a boil, then reduce heat to medium low and simmer 15 minutes. Stir in the chickpeas, green peas (if using), sausage and pasta and cook until the pasta and vegetables are tender, approximately 10-15 minutes. Remove rosemary sprig (it’s ok if some of the leaves fall into the soup). Top soup with goat cheese and pesto, if using, and serve immediately!
  4. Leftovers will keep tightly sealed in the refrigerator up to 5 days or frozen up to 2 months, if chicken sausage was fresh upon purchase. Allow soup to cool completely before refrigerating or freezing. Remember that liquid expands in the freezer, so leave some room in the container!
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Previous Posts:

  • Tessa Jean-Nichole

    So excited to try this, my absolute favorite soup!

    • Laura Lea Goldberg

      Yay! I hope you love it. Let me know if you give it a try!

  • Jen

    Definitely making this tonight! Always looking for new soup recipes.

    • Laura Lea Goldberg

      Awesome! Keep me posted!

      • Jen

        I FINALLY made it tonight! SO good!! I love soup and I think this is my favorite I’ve ever made. My husband and 1 out of my 2 kids agrees. The other one is super picky so soups with lots of (yummy) ingredients aren’t his jam. THANK YOU for another delicious recipe.

        • Laura Lea Bryant

          Oh my gosh yay!!! That is so awesome Jen. I am thrilled to hear it was a family hit!!! Thank you so much for taking the time to share!

  • Candace Holliway Greer

    Would this taste ok without the pasta?!

    • Laura Lea Goldberg

      Yes I think it would still be delicious!

  • Kelly Stansbury Ratliff

    Is this 2 Tablespoons honey + 1 tablespoon molasses? Or just one or the other?

    • Laura Lea Bryant

      It is both! But feel free to start with less and add to taste!

  • Katherine Monaghan Nisbet

    I made tonight with Banza penne & subbed in a onion for the shallot (what I had on hand) and it was delicious! We were out of goat cheese so put a dollop of siggis on top. It was great!

    • Laura Lea Goldberg

      Yay!!! I’m so glad it was a hit! And I’m all about those subs and variations! xoxo

  • Kayla Kamp

    I can’t wait to make this on Monday for my hubs and I! He isn’t a huge soup fan either, but I sent him this recipe and he said it sounds great! I am going to use turkey sausage instead of chicken (because our town isn’t great and has no whole foods or TJs – sad day) and I am going to add some frozen okra!

    • Laura Lea Bryant

      I love the idea of frozen okra!!! I hope it’s a hit with you and your husband! Keep me posted xx

      • Kayla Kamp

        holy cow. frozen okra is a must! this is delish! thank you SO much!!!!

  • Nicki Parker

    Can this be cooked in a slow cooker? If so how long?

    • Laura Lea Bryant

      Hi!!! I would assume so but I really can’t say without testing it! Let me know if you give it a try.