Hearty Old-Fashioned Minestrone Soup With Potatoes And Leeks
User Reviews
5
Hearty Old-Fashioned Minestrone Soup With Potatoes And Leeks
Description
Hearty Old-Fashioned Minestrone Soup With Potatoes And Leeks blends aromatic vegetables such as leeks, fennel, celery, and carrots with diced potatoes and two types of beans—garbanzo and pinto—for a filling vegetable soup. The vegetables are sautéed in olive oil to soften before adding garlic, fennel, potatoes, beans, and rosemary. Tomato paste diluted in broth enriches the base, followed by the addition of vegetable broth and seasoning. The soup simmers to allow flavors to meld.
Israeli couscous is stirred in at the end to provide a satisfying texture distinct from traditional pasta. The result is a balanced soup with a mix of tender vegetables, creamy beans, and pleasantly chewy couscous, complemented by herbal notes from rosemary and parsley. Garlic and tomato paste contribute gentle savory depth.
This soup fits well as a warming main course or substantial starter, suitable for cooler weather. It pairs well with crusty bread and fresh parsley adds a fresh finish. The recipe allows for seasonal vegetable variations depending on availability, improving flexibility throughout the year.
Beans can be varied, and herbs such as thyme or oregano used alternatively. Extra broth can be added if the soup thickens too much due to couscous absorption. Storage in an airtight container keeps it fresh for several days, and reheating is straightforward. Avoid freezing due to potatoes and couscous affecting texture. A splash of lemon juice brightens flavors when serving.
Ingredients
- 1 talk celery chopped
- 1 leek
- 1 fennel
- 2 medium carrot chopped
- 1 can (15 oz) garbanzo beans drained and rinsed
- ½ can (8 oz) pinto beans drained and rinsed
- 3 medium potato
- 3 cloves garlic finely minced
- 1 prig rosemary
- 3 tablespoon tomato paste
- ½ c Israeli couscous or Fregola
- 7 c vegetable broth
- 1 tablespoon olive oil
- 2 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon parsley for serving
Instructions
Cut leeks and fennel
- Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
- Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise.
Sauté the vegetables
- Heat olive oil in a large pot and over medium heat. Add leeks, celery, carrots and ½ teaspoon of salt and and sauté for 5-7 minutes until vegetables are soft. Add garlic and sauté for 30 more seconds.
Add potatoes and beans
- Add in fennel, potatoes, both types of beans, rosemary
- Dilute tomato paste in 1 cup of broth and add it into a pot.
Pour in vegetable broth
- Add 6 cups of broth, 1 teaspoon of salt, ¼ teaspoon of pepper, bring the soup to a boil, then reduce to simmer and cook for 10 minutes.
Cook couscous
- Stir in couscous and cook soup for 10 more minutes or until couscous is soft. If the soup gets too thick, you can add an additional 1 cup of broth.
Serve
- Adjust the seasoning, turn off the heat and serve with the sprinkling of parsley.
Notes
- Garbanzo and pinto beans supply protein; other beans may be substituted.
- Fresh or dried herbs like rosemary, thyme, oregano, or Italian seasoning can be used for flavor variation.
- Seasonal vegetables such as green beans, sweet potatoes, butternut squash, kale, asparagus, zucchini, and tomatoes can be added or substituted.
- Add lemon juice just before serving to brighten the soup’s flavors.
- Store soup for up to 3 days in fridge; reheat until simmering. Avoid freezing to prevent texture changes from potatoes and couscous.
- Keep extra vegetable broth on hand to adjust soup consistency after cooking couscous.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 486kcal | 24% |
| Carbohydrates | 87.5g | 29% |
| Protein | 15.8g | 32% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 2mg | 1% |
| Sodium | 2627mg | 109% |
| Potassium | 1628mg | 35% |
| Fiber | 19.7g | 79% |
| Sugar | 9.6g | 19% |
| Calcium | 179mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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