Soup Mix Minestrone

A delicious healthy Italian style minestrone soup choke full with vegetables, beans and whole grains. The secret to this yummy soup is store bought packaged gourmet soup mix. Soup mixes sold in packages are filled with an assortment of beans, lentils, grains like barley, quinoa, brown rice etc, they are super nutritious and excellent for making this time of the year when you need something super warming and has some heft to it. Unlike my other minestrone soup I limited the veggies to 3-4 but bumped it with spinach.

NOTE: For this recipe I used this soup mix, it’s not sponsored you could use any brand or even mix your own. I don’t recommend using the flavor packet included with some brands, they usually are very salty at least for my taste. To prepare soak one cup of soup mix overnight, cook with 2-3 cups of vegetable or chicken stock or water until fully cooked. I use a pressure cooker to cut the cooking time, works with Instapot too.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 cups cooked soup mix** see notes
• 1 medium onion chopped
• 2 celery stalk, diced 
• 1 bay leaf
• 1 large carrot, peeled and slice into ½ moon or leave whole if the carrots are small
• 4 clove garlic minced
• 1 teaspoon fennel seeds
• 2 medium leeks, rinsed well and chopped finely
• 1 large fennel finely chopped, save the fronds for garnish
• 3-4 cups spinach leaves, organic preferred or 1 cup thinly sliced Savoy cabbage or kale/Swiss chard
• 1 16 oz can San Marzano tomatoes or plum tomatoes, chopped or pureed
• 1 teaspoon each dried herbs like rosemary, Italian parsley leaves, oregano
• 5 cups hot vegetable stock
• Salt and freshly ground black pepper,
• pinch of chili flakes

Garnish

• Freshly grated Parmigiano-Reggiano
• 1 teaspoon herb oil or basil pesto or fresh torn basil leaves
• Cold pressed extra virgin olive oil for drizzling.

1. In a heavy-bottomed soup pot, heat 2 tablespoon olive oil over medium heat until warm.
2. Add the onions, celery, fennel seeds, bayleaf and cook, stirring for 1 minute. Lower the heat to low, and add the carrots, rosemary, garlic, oregano. Sauté until fragrant.
3. Add the chopped fennel. Sauté for 2 minutes, cook for 5-6 minutes until the vegetables begin to soften. If you’re using cabbage or kale add it now.
4. Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavors meld.
5. Add the cooked soup mix, stock and season with salt and pepper. Bring the mixture to a boil.
6. Simmer for 10 minutes. Remember to stir the soup occasionally. Add more water or stock, if necessary. Add the spinach leaves and cook until just wilted.
7. Serve garnished with Parmesan, torn basil, fennel fronds and a drizzle of your best cold pressed extra virgin olive oil.