New Mexican Minestrone

Yummy and healthy

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep all Vegetables

Step 2

On medium heat in a pan, add olive oil, onions, and garlic. Let sauté until onions become translucent, stirring occasionally.

Step 3

Add small amount of each seasoning ( except Herb de Provence )

Step 4

Add potato and sweet potato, sauté until potato starts to become translucent, stirring occasionally. Add more olive oil if necessary to prevent burning/sticking.

Step 5

Add celery, carrots, and zucchini. Sauté until zucchini starts to soften, stirring occasionally.

Step 6

Add broccoli and tomatoes. Cook until tomatoes have softened.

Step 7

Add more of the seasonings ( except Herb de Provence).

Step 8

In a separate large pot add 1 liter (or 4 cups) of stock. Chicken, vegetable, and/or beef stock

Step 9

Slowly and carefully add vegetables to stock/broth. Add Herb de Provence

Step 10

Add beans to the pot and stir

Step 11

Add hot water to the sauce pan.

Step 12

Scrape the bottom to collect the developed fond from the caramelized onions, etc.

Step 13

Carefully pour, adding it to the soup.

Step 14

Bring to boil then reduce to medium low heat, cover and simmer for 45 minutes. Stir in the first 3-5 minutes to prevent boiling over, then every 15 minutes or so. Then reduce heat to low and simmer for an additional 45 minutes.

Step 15

Alternatively, bring to boil then reduce to medium low heat simmer for only one hour, stirring occasionally.