My grandma always says: “More vegetables - more taste!” When you cook this vegetarian Minestrone Soup recipe, you will feel the taste of Italy!
| 1 zucchini | |
| 1 eggplant | |
| 2 carrot(s) | |
| 3 sticks celery | |
| 2 cloves garlic | |
| 2 ounces chickpeas 50 grams | |
| 1.5 ounces red kidney beans 40 grams | |
| 2 ounces green peas 50 grams | |
| 1.5 ounces red lentil 40 grams | |
| 1.5 ounces yellow lentil 40 grams | |
| 1.5 cups tomato purée | |
| 1 bell pepper(s) | |
| 1 onion(s) | |
| 1 teaspoon dried thyme | |
| 1 teaspoon red paprika | |
| 2 tablespoons parsley | |
| 1 shallot | |
| 4 tablespoons olive oil | |
| 2 ounces Parmigiano Cheese 50 grams | |
| 4 liquid pints water 2 liters | |
| to taste salt | |
| to taste pepper |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
My grandma always says: “More vegetables – more taste!” When you cook this vegetarian Minestrone Soup recipe, you will feel the taste of Italy!
My Grandma lived in Italy for quite a long time, moving around the country constantly. As a result, she has learnt a lot of Italian cooking secrets from her friends, spoiling me with various recipes she would bring along the way.
Now it’s time for me to spoil you with one of the most comforting and hearty soup recipes there is – Homemade Vegetarian Minestrone Recipe.
The Minestrone Soup is a masterpiece of flavors, colors and nourishing ingredients. It has history, style and character and is a true celebration of nature’s versatility and abundance o delicious vegetables.
Your quest for “the best soup of my life” ends here.
I remember taking our friends to a restaurant where we ordered their famous olive garden minestrone soup. It was pretty good. The waiter said it was made in a large dutch oven, cooked over medium heat for a very long time (yes, he was very precise), which he said was the way they would make their classic minestrone soup.
Well, thanks to my Grandma, I know of another hearty Minestrone soup recipe that is simpler and does not use a slow cooker. And yes, we will be using red kidney beans, Parmigiano cheese (or grated parmesan cheese) and flavorful seasoning mix (Italian seasoning is perfect for this).
The beauty of this Vegetarian Minestrone Soup is in how versatile it is. While it is truly a comforting bowl of goodness, making it one of the best fall soup recipes (and winter, of course), its abundance of fresh vegetables makes it perfect for spring and summer as well.
The perfect dish to enjoy all year long!
No, you can make this Italian minestrone soup even if you don’t have the Instant Pot, crockpot, etc. Just follow my recipe and enjoy!
This vegetarian soup is loaded with a rainbow of vegetables and legumes, so you’ve got a lot of nutrients going on. This recipe is a treasure of vitamins, fiber, minerals and antioxidants.
Thanks to all of that, the minestrone soup supports your immune system, help with digestion and is healthy overall – it’s low in calories and is great for diets o various kind.
To create the most delicious Vegetarian Minestrone Soup ever, fresh quality ingredients are important (as always).
Start with your local farmers’ markets for fresh, seasonal produce.
The rest of the ingredients, like pantry staples, can be found at your nearest grocery store. Do experiment with tastes and flavors by trying exploring local specialty stores and their unique options. You never know what you can find there.
Absolutely! The beauty of this Vegetarian Minestrone Soup recipe is its versatility.
You may swap out vegetables based on their availability in any given season, or your personal preferences. Experiment with different herbs and spices to add your own twist to this heart soup.
For example, I used tomato puree instead of the tomato paste and yellow pepper instead of the red pepper. For a spicy twist, add some pepper flakes – I prefer this soup milder.
And I can’t stress enough the importance of the high quality extra virgin olive oil. This ingredients is so important for many different recipes, and this minestrone soup is not an exclusion.
Yes, you can. This soup is perfect for a multi-course meal. Pair it with crusty bread, a vibrant salad, or a light appetizer for a well-rounded lunch or dinner.
The earthy notes of the Minestrone Soup harmonize beautifully with a range of beverages. Opt for a crisp white wine, like a Sauvignon Blanc or Encruzado Wine.
For a non-alcoholic option, you could go for sparkling water infused with citrus and herbs or a cup of hearb tea.
You’re in for a treat here because your Minestrone Soup leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
Even more, letting your Minestrone sit for a day or two will allows the flavors to meld and intensify the taste. Just remember to reheat gently twhen you are ready to eat. Thank me later!
As you can see, this Italian Minestrone is not just a recipe – it’s a field of opportunities when it comes to experimenting with flavors, colors and ingredients. So let’s make each spoonful count and enjoy the delicious journey that this Minestrone Soup recipe takes you on!
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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|
1
Done
10 min
|
Prepare ingredientsWash and peel the vegetables: zucchini, eggplant, carrots, celery, garlic, onion and shallot. |
|
2
Done
40 min
|
Soak beansFill a pot with 2 pints of cold water and soak chickpeas and red kidney beans in it for 40 minutes. |
|
3
Done
40 min
|
Cook beansMeanwhile, fill another pot with 4 pints of cold water and transfer the red kidney beans, chickpeas, red and yellow lentils to it. Cook on medium heat for 40 minutes. |
|
4
Done
10 min
|
Prepare vegetablesThinly chop the celery, carrots, pepper, zucchini, eggplant, green peas, onion, shallot and garlic. |
|
5
Done
30 min
|
Cook minestroneTransfer the vegetables to the pot with the beans. Cook for 30 minutes. Tip: be careful with the beans and celery - they usually require more time to cook through. |
|
6
Done
3 min
|
Make tomato pureeWash and cut the tomatoes, add them to a food processor and process until you achieve smooth puree. |
|
7
Done
15 min
|
Add tomato puree and spicesAdd the tomato puree, dried thyme, red paprika, parsley, olive oil, salt and pepper to the minestrone soup pot and cook on low heat for 15 minutes. |
|
8
Done
3 min
|
Decorate and serveServe the minestrone in bowl and decorate with Parmigiano cheese (or Mozzarella cheese if you prefer). Enjoy! |
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