WINTER MINESTRONE
·
JANUARY 18, 2024
Servings
8
Difficulty
Easy
Prep Time
20 mins
Cook Time
30 mins
This recipe is a part of our #EasyEats program where we show you simple ways to make delicious meals with your harvests.
INGREDIENTS
5
thyme sprigs (for the bouquet garnish)
5
parsley sprigs (for the bouquet garnish)
5
sage leaves (for the bouquet garnish)
3
oregano sprigs (for the bouquet garnish)
3
fennel stalks, chopped
4
green bunching onions, sliced
10
spinach or Kale leaves, finely chopped
1 head
cauliflower, chopped
1 head
broccoli, chopped
2
carrots, diced
2
celery ribs, diced
1
onion, diced
5
garlic cloves, minced
3 Tbsp
olive oil
1 Tbsp
tomato paste
1 14-ounce can
diced tomatoes
1/2 c
dried pasta or uncooked quinoa
8 ounces
sliced mushrooms (optional)
1 15-ounce can
cooked cannellini or black beans
8 c
vegetable broth
2 tsp
kosher salt
2 tsp
kosher salt
2 tsp
black pepper
INSTRUCTIONS
Step 1
For the bouquet garnish, harvest the thyme, parsley, sage, and oregano from your Farmstand and use twine to tightly wrap and tie these herbs together into a bundle.
Step 2
To prepare the soup, harvest the fennel, green bunching onions, spinach, cauliflower, and broccoli from your Farmstand. Wash and cut as instructed in the ingredients.
Step 3
In a large pot over medium heat, add the olive oil, chopped fennel, sliced green bunching onions, diced carrots, diced celery, diced onion, and minced garlic and bouquet garnish. Cook for 5 minutes
.
Step 4
Add the tomato paste, diced tomatoes, uncooked quinoa, chopped broccoli, chopped cauliflower, sliced mushrooms (optional), vegetable broth, salt and pepper and bring to a boil. Once the soup boils, cover with a lid and simmer for 20 minutes. Add more broth or water as needed or to your liking.
Step 5
Add the canned beans and chopped spinach to the pot and simmer for another 5 minutes.
Step 6
Serve and enjoy this cozy Farmstand minestrone soup for a nutrient-dense and high-fiber meal.