ITALIAN MINESTRONE

Soup - Gluten and lactose free - Vegan/Vegetarian

I made this minestrone for a friend, who informed us she was rather ill and would have loved this dish, but didn't have energy to prepare it. So I decided to make it for her (and quite a decent amount) so she can freeze it and eat it whenever she feels like it. Cooking for a friend who's not well, fills your heart with peace and love and, hopefully, this will be ingrained in what you cook. At least, I like to believe that! Anyway, this is an amazing comfort food, perfect for the cold front coming our way!!!

1 14oz can Italian Cannellini beans, drained and rinsed
1 14oz can Italian Borlotti beans, drained and rinsed
1 14oz can Italian Chickpeas, drained and rinsed
1 14oz can Italian San Marzano tomatoes, cut in pieces or roughly chopped
12 oz carrots, diced
12 oz peas, fresh & shelled or frozen
12 oz spinach, fresh or frozen
12 oz cauliflower florets
12 oz broccoli florets
12 oz green beans, cut in 1" pieces
1 bunch Tuscan kale, trimmed and cut into strips
2 celery stalks, cut in strips
2 medium potatoes, peeled and diced
2 medium onions, peeled and diced
2 sage leaves
1 rosemary sprig
Italian extra virgin olive oil
Italian sea salt


Tie herbs together with butcher string.

Once you have all your vegetables ready, arrange all them (except for beans ad chickpeas) and the herbs in a big saucepan with lid and cover them with water or vegetable broth.

When it boils, add some salt, cover with lid and let simmer until all veggies are soft.

At this point, add the beans and chickpeas and bring back to boil; taste and, in case it's needed, adjust with salt.

Lower to medium, cook for 10-15 more minutes and remove from heat.

Serve in individual bowls, drizzled with some very good Italian extra virgin olive oil.

Servings... undetermined!!

- In order to minimize prepping, use frozen veggies (when possible): they are as good, but will be ready to go, which is not a minor detail ;-)
- These quantities will produce a large amount of soup: freeze it!!! It will make the perfect "dinner ready in minutes" and will be MUCH better and healthier than canned soup.
- You can add other vegetables (Swiss chards, leeks, Savoy cabbage and much more); also, you add a Parmigiano rind, which will give a lot of flavor!
- This recipe is vegan/vegetarian, lactose and gluten free.