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adapted from here + here
Minestrone Soup with Collard Greens + Black Eyed Peas
gluten-free, vegan // yields ~14 cups, 6-8 servings
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (about 1 1/4 cups)
- 1 cup carrots, peeled and thinly sliced
- 1 celery stick, thinly sliced
- 1 1/2 tablespoons minced garlic
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 5 cups no/low-sodium vegetable broth
- 1, 28oz can fire roasted diced tomatoes, (or regular)
- 1, 15oz can fire roasted crushed tomatoes, (or regular)
- 2 cups ribbon-cut collard greens, (de-stemmed)
- 1, 15oz can black eyed peas, (sub chickpeas if desired)
- 1 1/4 cup gluten-free macaroni noodles
- salt + pepper to taste
- fresh parsley and parmesan cheese, (to top)
Heat a large pot (at least 5qt) over medium with the oil. Once hot, add in the onion with a big pinch of salt. Cook the onion for about 5 minutes and then add in the carrots and celery. Cook for another 5-7 minutes until starting to soften. Stir frequently. Add in the garlic and stir for about 30 seconds then stir in the basil and oregano.
Slowly pour in the broth and tomatoes. Stir in about 1/2 – 1 teaspoon of salt and 1/2 teaspoon of pepper (Total amount you need to add will vary on sodium levels in your broth. If using full sodium wait until the end to add more salt.). Bring to a boil then reduce heat to simmer for 15-20 minutes. Stir occasionally. Taste and add more salt and pepper to your liking.
Stir in the collards, beans, and noodles. Cook until noodles are slightly al dente, as they’ll continue to cook once taken off the heat. Taste and add more salt + pepper if desired. Serve with fresh parsley and freshly grated parmesan if desired. (Thenoodles soak up quite a bit of liquid. Add more broth if needed.)
Let soup cool before storing in the fridge for 5-6 days.
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Notes: If you can’t find or don’t want to use collards, lacinato (dino) kale would be a great replacement, or any other sturdy green. I don’t recommend spinach. If using gluten-free noodles, they will expand in the soup after refrigeration. They tend to fall apart after the initial cook as well.
