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Magnificent Minestrone

Magnificent Minestrone recipe image
This robust minestrone is the definition of comfort food, blending earthy barley with a trio of protein-packed beans. The base is built with savory vegetable stock, bright tomato acidity, and aromatic herbs like oregano and parsley. As it simmers, the vegetables soften and the flavors meld into a rich, cohesive broth that is both nourishing and deeply satisfying. Perfect for chilly evenings or meal prep, this soup tastes even better the next day. It’s a wholesome, plant-based meal that brings a touch of rustic Italian charm to your table without any fuss. Serve with crusty bread for a complete, satisfying experience that warms you from the inside out.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 319.4
Dietary: Vegan, Vegetarian
Description
This robust minestrone is the definition of comfort food, blending earthy barley with a trio of protein-packed beans. The base is built with savory vegetable stock, bright tomato acidity, and aromatic herbs like oregano and parsley. As it simmers, the vegetables soften and the flavors meld into a rich, cohesive broth that is both nourishing and deeply satisfying. Perfect for chilly evenings or meal prep, this soup tastes even better the next day.
Ingredients
  • 1 cup Cooked AM Garbanzo Beans
  • 1 cup Cooked AM Adzuki Beans
  • 1 cup Cooked AM Kidney Beans
  • 1 1/2 quart Water or vegetable stock
  • 1/2 cup AM Pearled Barley
  • 2 Celery Stalks; chopped
  • 1 Carrot; thinly sliced
  • 16 ounce Whole peeled tomatoes
  • 2 tablespoons Unrefined olive oil
  • 1 Onion; chopped
  • 1/2 cup Parsley, chopped
  • 1/2 cup Spinach, chopped
  • 2 Garlic cloves; mashed
  • 1 teaspoon Oregano
  • 1 Bay leaf
  • 4 tablespoons Red wine
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons Tamari soy sauce
  • to taste Salt
Directions
  1. 1
  2. 2
    Stir in the chopped parsley, spinach, oregano, and bay leaf. Cook for another minute to release the herbs' aromas.
  3. 3
    Add the pearled barley, garbanzo beans, adzuki beans, kidney beans, whole peeled tomatoes (crushed by hand), vegetable stock, and salt to the pot.
  4. 4
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the barley and vegetables are tender.
  5. 5
    Remove the bay leaf. Stir in the red wine, tamari soy sauce, and Parmesan cheese. Adjust seasoning with additional salt if needed. Serve warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 319.4kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 65.2mg3%
Total Carbohydrate 61.6g21%
Dietary Fiber 17.5g70%
Sugars 18.6g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan cheese or substitute with a nutritional yeast-based vegan parmesan.

If using dried beans instead of cooked canned beans, you must soak and cook them separately before adding them to the soup, or increase the simmering time significantly.

Minestrone flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a splash of water or stock when reheating to reach your desired consistency.

Feel free to add other seasonal vegetables like zucchini, green beans, or kale for extra nutrition and variety.

Keywords: minestrone, italian, soup, vegetarian, vegan, beans, barley, garbanzo, kidney, adzuki, tomato, carrot, celery, comfort food, meal prep, hearty, plant-based, one-pot, winter, herbs
Read it online: https://www.chefs-mate.com/recipe/magnificent-minestrone/