Root Vegetable Minestrone.

I still have a bunch of spring vegetables kicking around that need to get used up. Even without the root cellar everything has kept surprisingly well in the ground or the refrigerator. Soup is always a great option for using up extra veggies. I have never made a minestrone before today, but it seemed a perfect fit for my needs. According to Wikipedia, Minestrone is  “the big soup, the one with many ingredients” and it often includes “beans, onions, celery, carrots, stock and tomatoes.” How perfect for me that I just so happen to have all of the above on hand!

Root Vegetable Minestrone.


2 T olive oil

4 small turnips, peeled and diced

1 large kohlrabi, peeled and diced

2 carrots, peeled and diced

2 stalks of celery, diced

1 large potato, diced

1 small onion, diced

2 cloves of garlic, minced

1 32 oz pack of vegetable stock (I used mushroom)

1 t dried oregano, crushed

1 t dried thyme, crushed

1 bay leaf

1 t kosher salt

1 t fresh ground black pepper

1 15oz can diced tomatoes

1 15oz can of vegetarian beans, drained and rinsed (I used kidney)

Heat a large stock pot over medium heat. Add the first 8 ingredients (through garlic) and sautee for 10 minutes, stirring often. Add broth and spices and bring to a boil. Reduce heat and simmer, covered over medium-low heat for 20 minutes, stirring occasionally. Add tomatoes and beans and simmer for 20 more minutes, covered. Adjust salt and pepper as needed. Remove bay leaf and serve. Garnish with parmesan cheese or some croutons.


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Filed under Dairy Free, Edible Plants, From the Garden, Gluten Free, Grain Free, Italian Inspired, Soup/Stew, Vegan, Vegetables, Vegetarian

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