4 cups of cubed tomatoes (we didn't peel ours for this, feel free if you don't like the skins)
1½ cups of cubed eggplant
1¼ cups of zucchini
1 cup of diced banana peppers, de-seeded
1¼ cup of diced green pepper
1 cup of diced carrot
1½ tsp kosher salt
¼ tsp pepper
1½ tsp dried oregano (or 1 tbsp fresh)
1 tsp dried thyme (or 1 tbsp fresh)
3-4 cloves garlic, about 1 tbsp
5 cups water (or more to thin to desired consistency)
½-1 cup of fresh tomato juice, if left over from cutting tomatoes (or more water)
1½ cups of cannellini beans, or 1 can* drained and rinsed
2-3 cups fresh greens: spinach, swiss chard, or kale, chopped
1 cup fresh basil
Instructions
Add all ingredients into a soup pot, except basil, beans, and greens.
Bring to a boil, and reduce to a simmer. Cook until tomatoes have fallen apart, around 20-30 minutes.
When ready to serve, add beans, basil, greens and cook until greens wilt and become vibrant green, around 2-3 minutes. Add additional salt/pepper to taste
Remove from heat and serve.
Notes
The nutrition was calculated on 6 servings total. This is a large serving, and most likely not what you'd be eating. This recipe is high in Potassium (1050 mg), Vitamin A (106%), Vitamin C (122%), Iron (19%), and Calcium (11%).
Nutrition Information
Serving size: 2 cups Calories: 155 Fat: <1 g Carbohydrates: 32 g Fiber: 8.7 g Protein: 8.2 g Cholesterol: 0 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/garden-fresh-fall-minestrone-soup/