Hearty and satisfying, this Mexican Minestrone is low in calories, cholesterol, and fat. Make a big pot and you’ll have a great dinner plus leftovers for lunch all week.
Minestrone is a thick soup containing vegetables, beans, and pasta and is usually thought of as an Italian dish. I’ve stuck to the basic recipe here, but used ingredients with more Mexican flair.
My EarthBox hasn’t realized it’s November and is still producing peppers. The Grillmaster also discovered that he had tomatillos growing in his garden. (He just plants stuff and doesn’t label anything. This is why we have separate gardens.)
Hence, roasted peppers and tomatillos went into the Mexican Minestrone which added a nice smokiness. Feel free to skip both of these ingredients if you don’t have them handy. You could also use roasted red peppers from a jar if you’d like.
I used brown rice pasta instead of whole wheat pasta in my minestrone. It tasted fine, but sort of disintegrated and didn’t keep its shape. Do any gluten-free folks out there know why this happened?
- 3 Anaheim chile peppers optional
- 2 to matillos husks removed (optional)
- 28 ounces whole or chopped tomatoes 1 can
- 6 cups vegetable stock
- 3 cloves garlic minced
- 2 stalks celery thinly sliced
- 1 cup frozen green beans
- 1 cup frozen corn
- 2/3 cup Roasted Tomatillo Salsa salsa verde or picante sauce
- 1/2 teaspoon dried thyme
- 15 ounces chickpeas, rinsed and drained 1 can
- 15 ounces black beans, rinsed and drained 1 can
- 4 ounces pasta uncooked – shells, spirals, etc. (I used gluten free brown rice fusilli)
Optional step: Preheat oven to 425°F. Place whole chile peppers and tomatillos on a baking sheet. Roast for 15 minutes, then turn peppers and tomatillos over. Roast another 15 minutes or so. (Time may vary depending on the size of your peppers and tomatillos. You want the outside of the peppers to be charred and you want the tomatillos to be mushy.) Cool, then remove skins and seeds from peppers. Coarsely chop peppers and tomatillos. Set aside.
Place tomatoes in blender or food processor and pulse until chopped. Pour into soup pot or Dutch oven. Add stock, garlic, celery, green beans, corn, salsa, thyme and reserved peppers, and tomatillos (if using). Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
Add chickpeas, beans, and pasta. Simmer until pasta is cooked, about 10 minutes (or whatever cooking time it says on the box).
Watching sodium? Nutritional information was calculated using prepared salsa verde. If you are watching your Sodium intake, make the Roasted Tomatillo Salsa so you can better control the amount of salt. You can also use low-sodium versions of the stock, tomatoes, beans, and chickpeas and make sure your frozen vegetables don’t have any added salt.