I’m finding it hard to believe that Thanksgiving has come and gone! We had a wonderful, mellow Thanksgiving at our house, but we sure did eat a lot of rich foods. So, in order to lighten it up a bit in between Thanksgiving and Christmas, I am sharing this bowl of healthy deliciousness with you.
This soup is exactly what my family needed this week since everyone has come down with some variation of the same cold. Isn’t it interesting how a cold can manifest itself differently for each person? Well, we are on the mend thanks to this hearty minestrone soup. I hope it’s just what you need too!
This soup is hearty, filling and pairs nicely with a big green salad – as all soups should. You can also serve this with some warm crusty bread.
- 1 large onion, finely chopped
- 4 cloves garlic, thinly sliced
- ¾ cup celery, thinly sliced
- 1 leek white and tender green parts only, thinly sliced
- 2 cups Napa cabbage, chopped
- ¼ cup dry sherry
- 3 cups low sodium vegetable broth
- 1 (14 oz) can diced tomatoes
- 3 tbsp tomato paste
- 2 bay leaves
- ¾ cup canned red kidney beans, drained and rinsed
- ¾ cup canned white northern beans, drained and rinsed
- 1 cup cooked elbow noodles
- no-salt seasoning of choice or sea salt and freshly ground pepper to taste
- ½ cup flat-leaf parsley leaves, chopped
- Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water sauté the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic, celery, leeks, cabbage and cook for an additional 2 minutes. Raise heat to high and add dry sherry, vegetable stock and diced tomatoes. Whisk in tomato paste and add bay leaves. Bring to a Boil. Cover and simmer on low-heat for 15 minutes.
- Stir in the beans and cover. Simmer for an additional 10 minutes.
- Remove bay leaves and stir in pasta noodles. Season with no-salt seasoning or sea salt and freshly ground pepper, to taste.
- Remove from heat. Ladle soup into bowls and garnish with freshly chopped parsley.
I adore simple soups like this that are done in a flash, especially when I have sick babies to heal and comfort. Soups like this always have a way of making everyone feel better.
What’s your favorite comforting soup to feed your family when they are sick? Don’t be shy and leave a comment – your comments make my day!