Minestrone soup is a vegan / vegetarian delish ‘by necessity’. It goes all the way back to the Roman kingdom, pre-dating the Roman Republic, and later the Roman empire. Back then the local diet consisted of vegetables, and a filling porridge of spelt flour.
Nowadays still fully enjoyed in Italy and all over the world!
Minestrone soup ingredients
Minestrone soup is a hearty Italian vegetable soup, which traditionally is made with left-over vegetables. So I would stick with the tradition and use whatever vegetables you like in this soup. Think of for example;
and so on….
For me personally, The one thing not to cut out are the cannellini beans, I just love them! But on top of that they give the soup such an Italian feel and flavour. Some prefer to substitute the pasta for rice.
As you can see the options are just amazing with a minestrone soup recipe. So my recipe is just a start, an indication to making a full filling and warming minestrone soup.
Other healthy and warming soups
When the colder days arrive, I can’t wait to get my first soups on the go. The pleasures of winter 😉 If you are interested in other soup recipes, send me a little message because I have a FREE WINTER WARMING SOUP RECIPESE-book to give away!
Or check out some other recipes a have uploaded here on my site;
1 jar or tin (400 grams) of cannellini beans, rinsed and drained. Or 200 grams pre-cooked dry beans
400 grams of diced tomato, with juice (or use a tin)
2 bay leaves
2 teaspoons dried oregano
1 teaspoon dried thyme
1200 ml (5 cups) vegetable stock
160 grams pasta shapes
350 grams of mixed left-over vegetables, this can be; potato, pumpkin, courgette, leek, peas and/or green beans etc.
Optional; 1 Large handful of green leaves (cabbage, kale, chard, spinach)
Salt and pepper
Heat the oil in a heavy based pan, and sauté the chopped onion, carrot, celery.
After approx. 5 – 7 minutes, add the garlic, thyme, and oregano, and stir well for 30 seconds.
Add the cannellini beans, and your chosen (or left-over) vegetables, the diced tomatoes with their juice and the bay leaves.
Pour in the vegetable stock and bring to a gently simmer, keep covered simmering for approx. 20 – 30 minutes. This will depend on the cooking times of your chosen vegetables.
When your vegetables are cooked, add the pasta and your chosen greens (if using).
Cook until the pasta is cooked al-dente (check the package instructions)
Season with salt and a good amount of pepper. Serve!
A minestrone soup is a traditional Italian soup made with leftover vegetables. So use whichever you have leftover. Just keep in mind that cooking times might vary with different vegetables. Most shop bought dried pasta will need about 6 – 9 minutes to get al-dente. If your have a pasta that takes a lot longer, add the pasta shapes a little bit before the vegetables are fully cooked.
minestrone soup recipe
Amount Per Serving:
% Daily Value*
Total Fat8.71 g
Saturated Fat 1.33 g
Trans Fat 0.0 g
Total Carbohydrate81.55 g
Dietary Fiber 16.36 g
Sugars 12.19 g
Vitamin A 36.69 %
Vitamin C 60.23 %
Calcium 21.92 %
Iron 40.29 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.