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3 Bean Minestrone Soup


Minestrone Soup in a navy bowl
3 Bean Minestrone Soup


This soup was inspired by my craving minestrone soup, and watching the Live to 100 series on Netflix about the Blue Zones. Those are the areas of the world where people live the longest! The show follows their diets, lifestyles, cultures, etc. and was super inspiring. While this soup breaks some of their habits, I think the rule breaks make it extra delicious (mainly the parmesan cheese :) ). Check out the details below!


Prep:

-You can chop the salami, leeks, kale, green/yellow/purple beans, and get your lemon zest and juice ready ahead of time

-You can also drain the beans ahead of time too


Tips:

-Use any veggies you'd like! If you don't like the beans I listed, add the ones you do. This would also be great with some added squash or potatoes, or you could sub the barley with a small pasta

-Making your own stock is always my recommendation as it's so easy! Just save up your meat /chicken bones and veggie scraps, add some water, and cook for as long as you have. Then drain out the veggies/meat and you have stock!


Leftovers:

-Store in an airtight container for 3-6 days in the fridge

-Or freeze in the amazing cube trays I have in the shopping section!



 

The recipe:

3 Bean Minestrone Soup


Prep time: 5 minutes (more if you are making your own stock)

Cook time: 20 minutes



For the soup

1/2 head of kale, chopped

1/2 leek, chopped

1/2 tomato, diced

6-8 pieces of salami, finely diced

2 scallions, chopped

1 can red kidney beans, drained and rinsed

1 can navy beans, drained and rinsed

3/4 cup yellow, green, or purple green beans, finely diced

1/2 cup dry barley

1/2 teaspoon tumeric

1 teaspoon paprika

1 teaspoon garlic powder

6-8 cups of stock (chicken, beef, or veggie all work)

1 tablespoon olive oil

Salt and pepper to taste

Juice and zest of 1/2 a lemon

Parmesan to serve with



Instructions:

  1. Start by chopping all your veggies- the kale, leek, tomato, salami, scallions, green beans, and prep your lemon zest and juice

  2. In a large pot, set the heat to medium, and add in your olive oil and salami. Sauté the salami until a bit crispy but not burnt

  3. Next add in your leeks, garlic, and scallions and sauté until just softened

  4. Add in all your spices and salt and pepper, and cook for 1-2 minutes until the spices have coated the veggies well

  5. Then add in your lemon juice, lemon zest, and stock, and bring to a boil. When the stock is boiling, add in your barley and cook until just al dente (check your barley packaging for the exact timing)

  6. Once the barley is al dente, add in the kale, and all the beans (kidney, navy, and green/yellow/purple beans). Cook those for 1-2 minutes until heated through

  7. Add in the tomatoes, cook for another 1-2 minutes

  8. Ladle your soup into a bowl, top with some freshly cracked pepper and parmesan

  9. Serve and enjoy!



 

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