The ultimate, feel-good, vegetable-packed Minestrone Soup. Nothing is more satisfying and comforting than a hearty bowl of this rustic full-of-goodness soup.
Every winter I look forward to stocking my freezer with my favourite soups. It goes without saying that this minestrone soup happens to be at the top of the favourites list.
While I may freeze my butt off in winter, thankfully this warm, cozy minestrone soup is close on hand and ready to warm me up in a few minutes.
Eat your Veggies..
Today is eat your vegetables day. It’s a day dedicated to getting people to eat more veggies while spreading awareness of the diversity and necessity of vegetables for a healthy diet. It goes without saying that veggies make a healthier body ?
Therefore to help you along in increasing your veggie intake, this minestrone soup will add a whopping 6 vegetables in one meal. By all means, feel free to add more or vary the choice of vegetables however I find the vegetables used here are best.
Go on, eat your Veggies…
Nothing is more wholesome and satisfying than a warming bowl of this minestrone soup in the winter. Throw in some bite-size elbow pasta and the heartiness of the soup just gets better.
This minestrone soup recipe has a few different, seasonal ingredients. Brown onion, carrots, celery, zucchini, spinach and pumpkin. Whilst pumpkin is not commonly used in a traditional Italian Minestrone, I thought I’d break the tradition a little and add more colour!
Colourful Goodness in Minestrone Soup
Like most of my recipes shared, I do prefer to get all my ingredients ready before I begin cooking.
Once the cooking process begins, it’s difficult to keep chopping and keeping an eye on the cooking pot. One thing I haven’t quite mastered is keeping a clean kitchen bench and sink while I work. Pots, pans and dishes slowly pile up around me.
Consequently my relatively large work space somehow now seems small. The huge workspace moves to a tiny corner on the end of my kitchen bench.
With the vegetables all chopped, we are ready to cook the minestrone.
Note that I’ve not only added various vegetables, but also created various textures for the soup. I finely chopping a zucchini into small cubes and with the remaining two zucchinis, I spiralled them into noodles using a spiralizer.
With the elbow pasta, I cooked it separately. It’s not a must to do that by any means. However, if you prefer to throw the pasta straight in with the veggies and cook, that’s perfectly okay too. I prefer to cook it separately. This is to ensure that it’s not a starchy broth soup. I just don’t like it when it’s starchy.
Once the veggies are softened and the pasta is done, the recipe is ready to serve.
Minestrone soup is served guys! Top the soup with a little parmesan cheese and eat to your hearts content. OMG It’s good stuff!!?
This is such a simple & satisfying soup – hands down! ?
Happiness is HOT SOUP on a COLD DAY
MINESTRONE SOUP WITH ELBOW PASTA
- 2 tbs olive oil
- 1 small brown onion finely chopped
- 2 medium carrots finely chopped
- 2 sticks celery finely chopped
- 2 cups pumpkin finely chopped
- 2 cloves garlic finely chopped
- 4 cups chicken or vegetable stock
- 1 cup water
- 250 g small elbow pasta
- 3 small zucchini spiralized into noodles or julienne
- 1 handful baby spinach leaves
- Grated parmesan to serve
- Heat oil in a large saucepan over medium heat.
- Add onion and cook for 4-5 minutes until tender. Stir regularly so not to stick to the pan.
- Add carrot, celery, pumpkin and garlic and cook for a further 5 minutes.
- Add the stock and water to the saucepan, cover and bring to the boil.
- Reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
- In a smaller pot, bring some water to a boil and cook elbow pasta as per directions on the pack.
- Once cooked, strain and mix into the minestrone soup.
- Stir through zucchini noodles and spinach. Serve with a sprinkling of parmesan cheese.