I say “minestone” in quotations like that because this is not a true minestone. A traditional minestrone would contain pasta, and I don’t use it. This makes it a lovely grain-free soup, generally suitable for those on GAPS or otherwise limiting carbs! Plus it is delicious. The spices and selected veggies are much like a minestrone, though, which is why I call it that. I served this with some sourdough garlic bread, but you’ll have to wait on that recipe. 🙂 It was an excellent dinner on a busy church night!
- 1/2 c. onion, chopped
- 2 large cloves garlic, minced
- 2 tbsp. olive oil (can sub butter or coconut oil if you don’t want to heat the olive oil)
- 1/2 lb. frozen organic mixed veggies
- 1/4 c. black beans (dry)
- 1/4 c. garbanzo beans (dry)
- 1/4 c. kidney beans or red beans (dry)
- 6 c. chicken stock
- 2 c. tomato sauce
- 1 5-6 oz. chicken breast
- 1 tsp. basil
- 1/2 tsp. oregano
- Salt and pepper to taste
Soak the beans overnight, at least 12 hours. Drain and set aside. In a large soup pot, heat oil over medium heat. Sautee onion and garlic until softened. Add mixed veggies, beans, chicken, stock, tomato sauce, and spices. Cook for 2 – 3 hours on low until chicken and veggies are cooked through. Remove the chicken, cut into bite-sized pieces, and return to the pot. Serve immediately. Makes 4 – 6 servings.