One of my favourite soups – and I loooveee all the soups! Especially in winter, but even in summer nothing beats a chilled gazpacho in my view.
Minestrone is fairly simple, there are loads of ways to prepare it, some add bacon (I obviously don’t), some like it with pasta, some prefer it without, the vegetables can vary too: courgette, bell pepper, spinach – they are all interchangeable as well as the type of beans, whatever you have got at home. It’s a good way use up whatever bits and pieces you might have, so in that sense Minestrone is such a waste fighter.
It’s 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 the half a teaspoon sugar because in my view it takes a little bit off the sharpness of the tomatoes and makes it less acidy. No difference in taste dough as it’s such a small amount.
Also, I prefer it less thick so I add 2 litres of vegetable stock but if you prefer it thicker just use 1.5 litres.
You’ll love it anyway – 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: