A classic minestrone soup filled with so many vegetables– carrots, celery, potatoes, beans, and cooked in an aromatic tomato base. Perfect bowl for the cold weather!
KEY INGREDIENTS
Mix of vegetables — brown onions, celery, carrots, potatoes, mushrooms and kale are in this minestrone soup. You can also add zucchinis or spinach if you have those. The sky is the limit, really!
Legumes – red kidney beans are added in this soup which makes this an even more filling and hearty soup. Other choices would be cannelini beans or butter beans. Legumes have high in fiber and are known to support digestive and gut health as well. They’re also the perfect meat substitutes in your recipes.
Spices – this is what makes this soup really flavorful. A mix of aromatics — paprika, oregano, thyme, and bay leaves. You can also add some chili flakes or chili powder if you want a bit more heat.
Diced tomatoes – go for italian diced domatoes, or San Marzano tomatoes if that’s available in your supermarket. Otherwise, just pick a high-quality one as it does make a difference when it comes to the taste of the soup.
MACARONI – you can opt this out, but I like to make this a complete meal and more filling by adding just a little macaroni pasta. You can choose whole wheat or brown rice pasta for a healthier twist.
HOW TO MAKE THIS MINESTRONE SOUP?
- Start with sautéing the onions, garlic, celery, carrots, potatoes until it’s slightly tender.
- Add the aromatics and cook it for a few minutes to let the flavors come out.
- Add the tomato paste, diced tomatoes, macaroni (if using) and the stock. Let it come to a soft boil and simmer for 15 minutes.
- Add the beans, greens, and season to your liking.
- Enjoy with some hearty bread rolls!
STORING THIS SOUP
This soup can stay fresh in your fridge for up to 4 days, or in the freeze for up to a month. When freezing, divide into meal portions and transfer to airtight container with a lid. Leave about an inch between the soup and lid to give room for expansion. When re-heating, you can defrost it inside the fridge the night before then heating it on the stovetop or in the microwave. And don’t refreeze once thawed.
Now who’s ready to get cozy with a warm bowl of soup?
Ingredients
- 2 tablespoons olive oil
- 1 brown onion chopped
- 2 carrots diced
- 3 celery stalks diced
- 2 garlic cloves minced
- 1 cup white or brown mushrooms chopped
- 2 potatoes medium, chopped
- 1/4 cup tomato paste
- 1 can diced tomatoes 400 grams
- 4 cups vegetable stock
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon dried thyme
- 2 bay leaf
- salt & pepper to taste
- 1/4 cup macaroni
- 1 can red kidney beans 400 grams
- 1 cup kale chopped
- 1/2 lemon juiced
Instructions
- Heat pan with olive oil. Add the onions, carrots, potatoes, celery, and cook for 2-3 minutes. Add paprika, oregano, thyme. Cook for another 2 minutes. Add the tomato paste and cook for another 2-3 minutes until the carrots get tender.
- Add the canned tomatoes, stock, bay leaves, salt and pepper and let it come to a soft boil. Once boiling, lower the heat, add your macaroni and simmer with lid partially covered for 15 minutes.
- After 15 minutes, when the potatoes and your macaroni are tender enough, add the beans and your greens. Cook for another 5 minutes and turn off the heat. Squeeze the lemon juice and stir.
- Enjoy while warm. Serve with sourdough toast or bread rolls.
Nutrition
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I hope you enjoy this minestrone soup especially during this cold weather. And if you try this recipe out, be sure to leave a comment below and let us know how it goes.
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