Minestrone Soup | A Comfort Food Recipe

Minestrone Soup - Ginseng

Lior Lev Sercarz
Ginseng effectively regulates the immune response and hormonal changes due to stress, thus maintaining homeostasis. In addition to suppressing the occurrence of psychological diseases such as anxiety and depression, ginseng also prevents stress-associated physiological diseases.
Course Soup
Cuisine Italian
Servings 6 servings


  • 1 Large Heavy Bottom Pot


For the Soup

  • 2 tbsp olive oil
  • 4 oz pancetta or bacon cut into ¼ inch pieces
  • 1 cup onion, diced
  • 4 cloves garlic, sliced
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 3 tbsp Italian-style dried herb mix
  • 1/2 tsp chili flakes
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1 tbsp tomato paste
  • 1 28 oz canned diced tomatoes
  • 1 28 oz water easy to measure with the tomato can!
  • 1 tsp ginseng powder
  • 1 14 oz canned cannellini beans, drained and rinsed
  • 1 cup zucchini, diced
  • 1/2 bunch kale, chopped

Marinated Tomato Topping

  • 1 pint cherry tomatoes, halved
  • 1/2 tsp fine sea salt
  • 2 tbsp olive oil
  • 1 tsp Italian-style dried herb mix

Additional Topping

  • 1/2 cup parmesan cheese, grated
  • 1/2 cup parsley, roughly chopped



  • In a heavy bottom pot, heat the olive oil over medium heat until shimmering.
  • Add the bacon and cook to render the fat, until about half cooked.
  • Add the onion, garlic, carrot, celery, Italian herbs, chili flakes, salt, and pepper and stir to combine well.
  • Cook covered for 10 minutes or until vegetables are beginning to soften, stirring occasionally.
  • Add the tomato paste and stir to combine well.
  • Add the canned tomatoes, water, and ginseng powder and increase the heat to bring the pot to boil.
  • When ready, reduce the heat to simmer the soup for 10 minutes or until the vegetables are tender.
  • Add the bean, zucchini, and kale and stir well to combine.
  • Increase the heat again to boil and reduce the heat to simmer for another 10 minutes or until the kale and zucchini are completely tender.  Adjust with salt and pepper as necessary.


  • While the soup is cooking, mix the cherry tomatoes, salt, oil, and herbs to combine and leave to marinate.
  • When ready finish each portion of soup with marinated tomatoes, grated parmesan, and freshly chopped parsley.


Substitute Portabella mushrooms for the pancetta/bacon to make this recipe vegan.
Keyword Ginseng, Minestrone
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