One of my absolute favourite soups – and you know just I loooveee pretty much all the soups that one can make! This is of course, especially the case in winter. But even in summer nothing beats a chilled gazpacho in my view.
Minestrone is a fairly simple soup to make. There are loads of ways to prepare it. Some add bacon (I obviously don’t as I don;t eat meat). Some like it with pasta, some prefer it without. The vegetables can vary too. A few, such as courgette, bell pepper and spinach are all pretty interchangeable as well as the different types of beans you can use. My advice is to use whatever you have at home. Making this soup is a good way use up whatever bits and pieces you might have lying about. In this sense Minestrone is such a good waste fighter.
This simple minestrone soup is super nutritious as well and if you don’t add the pasta, you can practically eat as much as you want without worrying too much about your weight. I add a half a teaspoon sugar because in my view it takes a little bit off the sharpness of the tomatoes and makes them less acidic in flavour. You’ll find no difference in the taste however, as you are using a small amount.
Also, I prefer this particular soup less thick. So I add a good 2 litres of vegetable stock to it to thin it down. But if you prefer it thicker, you can just use 1.5 litres.
You’ll love it anyway – so go ahead, make it and enjoy!
Very simple, Italian Minestrone, naturally vegan and delicious.
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 2 celery sticks sliced
- 2 medium carrots sliced
- 1 medium courgette cubed
- 1 yellow bell pepper chopped
- 1 400g can cannellini beans drained
- 2 400g can chopped tomatoes
- 2 l vegetable stock
- 2 tbsp olive oil
- salt and pepper to taste
- big handful of fresh basil chopped (or 1 tsp of dried basil)
- 1/2 tsp brown sugar optional
- 100 g orzo or spaghetti (broken into short pieces) optional
In a large pan heat the oil and add the onions with the sugar, let it caramelised.
Add all the. veggies but the courgette. Simmer for 10 minutes. Add beans, stock, canned tomatoes, spices, and tip in the courgette. Cook for 30-40 minutes.
Cook the pasta.
When the soup is cooked and all the vegetables are soft, add the cooked pasta and mix.
Serve it with a little grated cheese.
If you liked this recipe, check out my other vegan soup recipes:
Roasted Red Pepper and Cauliflower Soup (Vegan) – Judge Soup Maker Review
Vegan Sweet Potato And Carrot Soup With Ginger
Vegan Pumpkin Soup (Without Coconut Milk)