Cozy Chunky Minestrone Soup

Posted on by llbalanced
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

I'm not a big soup person.

Never have been. I don't actively dislike soup, but it's rarely my first choice on a menu. If I'm opting for soup, I typically choose something rich, hearty and creamy. Brothy soups just don't coat my stomach and satisfy my hunger...unless they're accompanied by some crusty bread and cheese :).

Most of the year, there are so many other foods that appeal to my 'buds—pasta, salads, loafs, burgers etc— that I don't give soup a passing thought. However; in these chilly Winter depths, there are days where only soup appeals.

That's why I create soup recipes like my Crockpot Chili Chicken Chowder and THIS Cozy Chunky Minestrone Soup!

Packed with savory sausage, chewy noodles, buttery carrots and bitey-green beans, this soup is a textural party! Each bite is a little different than the one before, but equally bursting with flavor. I use some of my soup "secret" ingredients to add layers of complexity: tomato paste, nutritional yeast, honey and molasses beg the question "what's in there?!".

My husband and I both gobbled this soup up during a particularly frigid bout of Tennessean weather, and I froze another batch. NOTE: when you enjoy this thawed from frozen, the noodles will break apart a bit, but I personally love how it all melts together!

To make this soup even more exception, I love topping it with pesto and goat cheese. You can use my pesto recipe, or grab something store-bought (I like Trader Joes). Worry not, though, the soup stands beautifully on its own without either!

If you give this soup a try, please tag me on Instagram with pictures of your creation! @lauraleabalanced #llbalanced.

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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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