MINESTRONE SOUP (WHITE)

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Minestrone Soup (White) image

I love a good minestrone soup without the tomato based flavor and came up with this recipe. My husband, who is the pickiest eater EVER, loves it. I guess that says something. A tasty way to get those veggies! Can add or delete veggies as you like. Really anything goes. Freezes well. Enjoy!

Provided by lisazem926

Categories     Clear Soup

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 18

14 cups water
14 -16 vegetable bouillon cubes (start with 14, I like 16)
3 tablespoons extra virgin olive oil
1/2 large onion, chopped
2 tablespoons minced garlic
2 stems fresh thyme (leaves only)
fresh parsley, chopped
fresh ground pepper
salt (optional)
2 carrots, sliced
2 celery ribs, chopped
1/4 of small head of cabbage, chopped
3 potatoes, peeled and large cubed
1 (14 ounce) can chickpeas
1 (14 ounce) can dark red kidney beans
0.5 (8 ounce) bag frozen cut green beans (or fresh)
0.5 (8 ounce) bag frozen cauliflower (or fresh)
1 (15 ounce) can diced tomatoes (I don't use the juice, but you can)

Steps:

  • Cook onions in olive oil til they start to turn clear.
  • Add garlic and cook til just before browning.
  • Add water and boullion cubes. Add cabbage and cook til it starts to wilt.
  • Add carrots, celery, potatoes, thyme and parsley and cook til just about tender.
  • Add remaining ingredients and cook for about 15-20 more minutes.
  • *Probably could use vegetable broth. I just had the boullion cubes so I used them.

Nutrition Facts : Calories 543.5, Fat 12.4, SaturatedFat 1.7, Sodium 612, Carbohydrate 93.1, Fiber 21, Sugar 10.8, Protein 20.3

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