Homemade veggistrone soup is delicious and packed full of vitamins.
I love veggies, but I much prefer them in a delicious soup. This recipe was inspired by Gino the Soup Man, a local chef that makes delicious soup. Whole Foods has begun carrying his soups in their freezer section, and I like to keep a few cartons at home for nights when I don’t feel like cooking.
My favorite soup of his is the “Veggistrone”, this recipe is my take on his version.
I know this looks like a lot of ingredients, but you can pick and choose what you’d like to add, and with only two steps, this recipe is actually very simple. Some people like to add bell peppers into their minestrone, but I personally detest bell peppers, so I skipped this step.
I also used brown rice for this, but I think orzo would have been better, (if you want to keep this paleo, simply skip the beans and pasta/rice).
2 cloves garlic
2 bay leaves
4 cups water
2 cans cannellini beans, rinsed
2-3 oz. string beans, de-stemmed
1 cup rice or orzo
2, 14.5 oz. can crushed roasted tomatoes
salt, pepper, and seasoning to taste
cheese for garnish
2 small yellow squash
2 small zucchinis
1 carton broth of choice
1/4 c. dry white wine (optional)
2 tsp. Worcester sauce
5 oz. baby spinach
2 stalks celery
1 large yellow onion
Serves a LOT (freeze some and save for later!)
Step 1: In a large stock pot, sauté diced onion, minced garlic, and diced celery. Once soft, add roughly chopped carrots, and all of the spinach. Sauté this mixture until very fragrant and spinach has wilted.
Step 2: Deglaze the bottom of the pan with the white wine, or skip the wine and use broth. Once the pot has been deglazed, add in the remaining ingredients and simmer for up to 3 hours.