This soup started out with the best of intentions of being a Minestrone soup. Well with my latest purchase of my Vitamix that has this awesome soup setting & fabulous cookbook… I thought I would try this. Well it evolved into a crazy vegetable packed Minestrone soup. Ha ha. My goal was empty out my veggie bin before my trip to the farmer’s market tomorrow. Pureed vegetables can’t be picked out by my youngest too… so a great OTHER benefit to this soup. Adapted from a Vitamix recipe.
3 cups of chicken or vegetable broth
6 fresh tomatoes or roasted tomatoes
4 cloves of garlic
Ground black pepper
1 teaspoon of dried oregano
1/3 cup of fresh basil leaves
1 teaspoon salt
2 tablespoons of tomato paste
1 14 ounce can of chick peas
1 small zucchini
1 can of kidney beans, dark or light red
1/2 can (7-8 ounces) of yellow corn
1/2 cup of grated parmesan
2 cups of baby spinach leaves
If you have a Vitamix add the broth, tomatoes, garlic, carrot, onion, pepper, oregano, basil, salt and tomato paste to the vessel and place the lid on. Select variable speed 1 and proceed through 10. If you have a unit that has the soup setting, I pureed for a few seconds and then turned that on and let it run through. If you have a blender, add all of the ingredients and puree. Then add chickpeas, beans, zucchini, corn and cheese. Pulse 2-4 times quickly. Then add to a Dutch oven, add your spinach leaves and put on your stove set over a low flame and let it simmer for 1-6 hours.