Minestrone Soup

A hearty bowl of soup perfect for those cold nights spent inside. Pair it up with grain-free cauliflower pizza.


  • 4 cups (1L) Beef broth
  • 1/3 cup (80ml) long grain rice
  • 2tbsp (30ml) olive oil
  • 1 medium onion, chopped
  • 1 leek, white part only, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium potato, diced
  • 5 cloves garlic, crushed
  • ¾ cup (175ml) diced cabbage
  • ½ cup (125ml) dried romono or cannellini beans, cooked, or 1 cup (250 ml) canned romano beans, drained.
  • 4 medium tomatoes, peeled and diced
  • 1 medium zucchini, diced
  • 2 tbsp (30ml) chopped fresh parsley or 2 tsp (10ml) dried
  • 1 tbsp (15ml) chopped fresh sage or 1 tsp (5ml) dried
  • 1 tbsp (15ml) chopped fresh basil or 1 tsp (5ml) dried
  • ½ cup (125ml) fresh or frozen green peas, cooked
  • ¼ tsp (1ml) nutmeg or to taste
  • salt and freshly ground pepper


  • ½ cup (125ml) grated Parmigiano-Reggiano cheese (optional)
  • ¼ cup (60ml) extra virgin olive oil
  • fresh basil leaves


In large saucepan, bring broth to a boil. Add rice, cover and cook on a low heat for 18 minutes. Drain, reserving broth. Stir a little oil into rice to prevent sticking.

Add onion, leek, carrot, celery, potatoes, and garlic. Add reserving broth and simmer for 5 minutes before adding cabbage and cooked beans. Continue to cook for 6 to 8 minutes, or until vegetables are tender.

Stir in cooked rice, peas, nutmeg and salt and pepper to taste

Ladle into soup bowls and garnish with Parmigiano, olive oil, and basil

Serves 8

Source: Food & Drink

Published by

Michelle Strong

Living and teaching health and wellness is what I am truly passionate about and I think that translates with the success of all my clients. Whether you have low energy, sleep issues, high cholesterol or 10, 20, 30 or more pounds to lose, I know that our time together will be valuable and you WILL be successful!

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