Create 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 the freezer with my favourite soups. And, minestrone is one of my favourites. ♥️ I may be constantly freezing my butt off in winter but my freezer is packed with soups like this one, on stand by, ready to warm up in a few minutes.
When I was a kid, never did a winter week go by in our household without a pot of this vegetable-packed minestrone cooking on the stove. Often, the vegetables that made this such a gorgeous meal were, without a doubt, the home-grown vegetables dad grew in his humble little garden. Fresh peas, zucchini, broad beans, tomatoes, basically whatever was in season and growing in our garden, made it’s way into this pot of lusciousness.
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 traditional a little and go for it!
Colourful Goodness in Minestrone Soup
Like with most of my recipes, I do prefer to get all my ingredients ready before I begin the cooking process. Once the cooking process get’s going, I find it 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 and my relatively large work space starts to close in around me. My work space becomes a tiny little corner in a very large kitchen. So yeah, it’s a work-in-progress at the moment. 🤗
The vegetables are chopped and ready for cooking. To add various textures to the soup, I finely chopped one of the zucchini into small cubes and the other two zucchinis were spiralled into zucchini noodles using a spiralizer.
The elbow pasta is cooked separately. It’s not a must in this recipe and if you feel you’d like to throw the pasta straight into the veggies and cook, go right ahead! For me, I prefer to cook it separately so that the starches are not released into the soup. It’s just my thing, something I’m a little pedantic about.
Once the veggies are softened and the pasta is done, the recipe is ready to serve.
Minestrone soup is served guys! Top with parmesan cheese. OMG It’s good stuff!!😍
Did I mention this is simply satisfying soup? 😋
Happiness is HOT SOUP on a COLD DAY
A homemade Minestrone Soup is a classic vegetable based soup that everyone should create at least once in their lifetime. And once you see just how easy it is, you'll be making it again I'm sure. Make a HUGE batch and freeze, ready to heat up for those cold, weeknights when you are short of time. It's the perfect way to get a healthy dose of goodness into your body.
- 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.
Feel free to substitute the type of pasta you use. If you can't find elbow pasta, this minestrone works well with orecchiette or shell pasta.