This recipe makes a tasty, filling soup that still feels virtuous. I added a parmesan rind to the broth, and subbed white beans for chickpeas and used shredded kohlrabi leaves for the greens (because that's what we had), and we three generations found it very tasty. My 9 year old daughter asked for more! A keeper.
Green Vegetable Minestrone
Minestrone is sort of a catch-all Italian term for soup, but it’s always a welcome meal, especially when it’s fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.
6 Reviews for Green Vegetable Minestrone
I used leftover veggie broth and chicken broth (about 5 cups total) and three cups of water. Because I used broth I didn't use as much salt. In addition, I used yams (because I'm not eating white starches at this time) and I don't like chick peas so I opted for lima beans. Lastly, I had farmers market mustard greens that I had blanched and froze, so I used those over the chard. Excellent! This is a great foundation recipe so you can interchange ingredients as necessary. Also, use some of your cooking skill and think about your palate. If you like salter food, add salt, if you like spicier food, add spice, etc. I will be making my version of this recipe again!
I agree with a prior review that suggested using chicken broth for at least half of the liquid... I used the fat free low sodium. I also added a bag of frozen shelled edamame to the soup....A protein addition that tastes great as well. I added a 16 oz. Bag of chopped frozen chard or kale and cooked soup as directed. Yummy !!
Bland despite adding extra garlic and garlic salt and using vegetable broth after reading reviews
Substitute chicken broth for the water and you have MUCH richer and pallatable creation.