Food for the soul!

Good morning everyone! I hope you are all gearing up for a relaxing and healthy weekend! Weekends are always the most fun here at Veggytopia in preparation for all the food we send out to you on Monday. Next week’s menu has some of my absolute favorite dishes, including our Penne Pomodoro with cremini mushrooms, spinach, and peas, and the Mediterranean Quinoa salad with sun-dried tomatoes, olives, and portabella mushrooms- can you say YUM?!

With the Fall season here already and the colder weather quickly approaching, I thought I’d give you all a recipe that has been in my family for generations- a dish that is sure to warm your heart, body, and soul on days you can’t seem to shake the frost from your toes. Minestrone soup is a clean, delicious soup that is hearty and filled to the brim with vegetables and you can make it with or without pasta, or use gluten-free pasta, and it lends itself well to adding any or all of your favorite vegetables that aren’t included in my personal recipe. I hope you enjoy it!

From the kitchen at Veggytopia,

Rachel S. Snyder

Minestrone Soup


1 1/2 cups cannelloni (or white) beans

1 large yellow onion, cut into medium dice

2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick

1 (28 oz) can of san marzano diced tomatoes

4 stalks celery, cut into 1/2-inch slices

2 potatoes, peeled and cut into 1/2-inch dice

2 leeks, cleaned and cut into 1/2-inch moons

2 medium carrots, chopped

1 bunch swiss chard, cut into ribbons

6 garlic cloves, finely chopped

2 sprigs fresh oregano, chopped

Salt and freshly ground black pepper to taste

1/3 cup of extra virgin olive oil

6 ounces small shells pasta

2 cups vegetable stock


Start by heating the olive oil in your large pot on the stove, on medium heat. Add your onion, zucchini, celery, and carrots. Allow the vegetables to sweat until the onions are translucent and the carrots are tender. Stir in the garlic and leeks for about another minute or two until they are tender as well. Then you can begin adding your cannelloni beans, oregano, diced tomatoes, and vegetable stock. Bring the pot to a steady simmer, add your potatoes and swiss chard, and leave covered for 30-45 minutes. Season with salt and pepper to taste. When you are almost ready to serve you can add your pasta and allow it to cook in the soup. Serve and enjoy!


Chefs note- Though it is not traditional, I tend to love a little spice in my food during the colder season. For a slight alteration on this dish, add a pinch of dried red pepper flakes after you add your garlic and leeks for some good heat!



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