This salad travels well and is excellent all year long. Although it is entirely vegan, no meat eater will object! It tastes wonderful when eaten on its own or with lettuce.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 (14 ounce) can beef broth
- 1 ½ cups water
- 2 (6 ounce) cans tomato paste with basil (such as Hunt’s®)
- 1 (14.5 ounce) can diced tomatoes with jalapenos
- 2 potatoes, diced
- 3 stalks celery, chopped
- 1 zucchini, chopped
- 3 carrots, chopped
- 1 (15 ounce) can garbanzo beans, drained
Instructions
- Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
- Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 1321 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as submitted and found it much too heavy on tomato. It was more like tomato soup with vegetables than minestrone. For using the leftover soup I made a double concentrated pint of chicken bouillon, then I added the bouillon and another can of garbanzo beans to the soup. It was better. That was the end of the soup, but if I’d still had more I would have continued the same approach to tone down the tomato. Not a bad recipe, just way to heavy on the tomato flavor for my taste.
I used this as a base because I used ingredients I had on-hand rather than going to the store. Rather than chicken stock and beef broth I used low sodium vegetable broth and water. Didn’t have tomato paste or diced tomatoes with jalapeños. I used diced tomatoes with garlic, basil and oregano. No potatoes or celery. I added the garbanzo beans, onions, zucchini, carrots, green beans and the garlic. I also added in cooked, crumbled sweet Italian chicken sausage. For spices I added Italian Herb seasoning, some extra basil, parsley and some pepper. My husband said he wants this on the rotation, so I must have done something right with the on-hand ingredient tweaks.
I made it 2X in the last few weeks and it is fantastic. The first time i made is exactly and added some sausage pieces at the end. The second time i changed out the potatoes for little pasta twirls and put some extra pepper spice. (I love spicey) I was delicious both times. I will be making this a lot over the winter season!!! Thanks POSHBEKI 🙂
Bek’s Minestrone Haiku: “Shazam, this was good! (Added chicken sausage too, per the submitter.)” I followed the recipe as written, but I put everything (except the zucchini) in the crockpot on low all afternoon, and added the zucchini in the last hour so it wouldn’t turn to smoosh. Only wish I’d taken Bek’s other suggestion and added some pasta at the end, but with the potatoes, we were carb-content w/ this fab soup.