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Minestrone Soup

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vegetarian minestrone soup

Minestrone soup

A beautiful minestrone soup, warming, nutritious and filling.

Based on vegetable stock, with onion, zucchini, beans, celery, tomatoes, carrot, spinach, garlic, parsley, oregano, basil, thyme and pasta, my minestrone soup packs a powerful nutritious punch as well as being vegetarian, easy to make and delicious.  

Serve piping hot, refrigerate to take to work for lunch the next day, or freeze to heat up for a quick, easy and healthy mid-week dinner.

Minestrone soup

Prep time: 15 mins | Cook time:  45 mins | Serves: 6 

Ingredients

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1⁄2 cup sliced zucchini
  • 1⁄2 cup frozen green beans
  • 1⁄4 cup minced celery
  • 4 teaspoons minced garlic
  • 1 litre vegetable stock
  • 1 420g can red kidney beans, drained
  • 1 420g can cannellini beans, drained
  • 1 400g can diced tomatoes in juice
  • 1⁄2 cup julienned carrot
  • 2 tablespoons parsley stir-in paste
  • 1 1⁄2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1⁄2 teaspoon basil stir-in paste
  • 1⁄4 teaspoon dried thyme
  • 250g frozen spinach portions
  • 1⁄2 cup dry pasta of your choice

 To serve:

  • Grated parmesan cheese

 Method

  1. Heat oil over medium heat in a large saucepan.
  2. Add onion, zucchini, green beans and celery and cook gently for 5 minutes or until vegetables soften.
  3. Add stock, tomatoes, kidney beans, cannellini beans, carrot, herbs, salt and pepper, stir through and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Add spinach portions and pasta, stir and simmer for 20 minutes longer.
  6. Serve topped with grated parmesan cheese.
3 Comments
  1. This soup is perfect comfort food packed full of flavour! great recipe

    • Thanks Jayne – it’s one of my favourites – I love comfort food! 🙂

  2. Minestrone is the perfect complete meal in winter I think. Thanks so much for linking up with YWF too.

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