Soup Sunday! Hearty, Authentic, Traditional, Italian Vegetable Minestrone

Minestrone is one of my favorite soups. It's simple, delicious, and satisfying. Fortunately (especially with VitaClay) it's just as easy to make as it is simple and delicious to eat.

This is a great recipe to bring to someone who is sick, or to freeze and keep for future no-fuss meals. Make a big batch and freeze it to have a handy small meal or appetizer on hand whenever you need a quick pick-me-up! 

Ingredients for Hearty Italian Vegetable Minestrone:

• ¾ c dry canelli beans, soaked and drained
• ¼ c dry garbanzo beans, soaked and drained
• 1 red onion, peeled & chopped
• 2-4 cloves garlic, crushed and chopped or minced
• 6 c broth
• 2 t fresh thyme (or 1 t dried)
• 2 t fresh rosemary (1 t dried)
• 2 t fresh oregano (1 t dried)
• 1 c green beans (fresh or frozen)
• 2 c tomatoes, chopped
• 1 c zucchini, sliced and quartered
• 1 small napa cabbage
• 1/3 c soup pasta (such as orzo)
• 1 ½ t salt
• 1 t pepper
• 1 bay leaf
• ½ c red wine
• 2” piece of Parmesan cheese rind (highly recommended to give it an authentic flavor)
• shredded Parmesan cheese for garnish (optional)

1. Add beans and broth to the pot
2. Close, seal and cook on “soup” setting for 2 hours
3. When there is about 30 minutes left, add everything else and allow to finish cooking cycle
4. Serve immediately or refrigerate for up to 5 days. Freeze if you want to keep it longer.
5. Garnish with Parmesan cheese, if desired