Veggie minestrone soup
There’s nothing quite like a bowl of hot easy veggie minestrone soup to help you warm up after a long walk or on a cold day.
We’ve played around with many different versions of minestrone soup and we’ve decided that this is most definitely our favourite one – we hope you agree!
Is minestrone soup suitable for vegetarians?
Yes, it certainly can be! With a homemade minestrone soup recipe, you can be sure that it can be 100% vegetarian if you want it to be.
We’ve made the vegetarian version of the soup but you can easily add bacon to it to satisfy the meat-eaters in your household.
Minestrone soup is great for a growing family as it’s very hearty, a real veggie meal in soup form!
How do you add flavour to the soup?
The way we add flavour to the veggie minestrone soup is by adding the vegetable stock, you can also include fresh herbs such as chopped basil or even parsley, which will enhance the flavours.
If you want an even more filling dish then you could add vegetarian sausages, they would undoubtedly be a great fit for this fantastic soup.
How do you make minestrone soup from scratch?
We’ve listed the recipe below for you to follow but the food is all about individual taste and so if you want to leave something out or add an additional ingredient then why not?
Some people even add balsamic vinegar, pesto or chili powder – it really is up to you!
Just try it and you could discover a real taste sensation!
What do I serve with veggie minestrone soup?
Handy tips for making veggie soup
Be careful how long you leave the soup to stand before you eat it as the pasta has a tendency to suck up the liquid and dry it out a little, you could even consider cooking the pasta separately and adding it directly to your bowl if you know you aren’t going to eat it straight away.
Pasta – we used macaroni but you can use whatever you have to hand.
Plum tomatoes – buy the best you can afford.
Use handfuls of greens that are in season, you could use kale, savoy cabbage or whatever you have to hand.
We’ve stated cannellini beans in the recipe but you can use any that you like, cannellini, kidney or best of both worlds and use a mixed tin of beans for extra colour.
How do I make this soup from scratch?
By following our easy instructions, you’ll soon be enjoying this hearty soup!
If you’re an international visitor who uses cups, then that’s not a problem, you can press the toggle button under the ingredient list and it’ll instantly covert them for you – simple!
We’d love to know how your soup was, so why not let us know – rate our recipe or leave a comment.
Enjoy the soup!
EASY VEGETARIAN MINESTRONE SOUP
Utensils
Ingredients
- 1 tbsp Olive oil
- 4¼ cups Vegetable stock
- 1 Clove garlic
- 2 Fresh bay leaves
- 1 Large potato
- 2 Onions finely chopped
- 2 Sticks of celery roughly chopped
- 2 Carrots roughly chopped
- 1 Courgette roughly chopped
- 3 Handfuls of savoy cabbage
- 14 oz Plum tomatoes
- 28 oz Cannellini beans
- 3½ oz Pasta – we used macaroni
- Vegetarian or vegan Parmesan – optional
- Basil leaves – optional
Instructions
Preparation
- Cut each end from the leek and cut it into rough quarters lengthways and give it a good wash then add to the bowl
- Then cut the ends of the garlic and remove the skin
- Thoroughly clean (no need to peel) the potato and dice it and just set it aside
- Drain the cannellini beans, leave them in the tin for now
Cooking the soup
- Turn on a medium heat and in the pan heat two tablespoons of oil, then add in the onion, courgette, leek, celery, carrots, oregano and mince in the garlic
- You'll need to cook the vegetables until they are soft, approx. 10 -15 minutes
- Then add in the plum tomatoes, cannellini beans and the potato. Add in the vegetable stock and give it a good stir, you'll need to make sure the tomatoes are broken up, just do this with a wooden spoon
- Now cover with a lid and bring it all up to a boil slowly, turn down the heat so it's simmering nicely and cook until the potato is soft, usually for around 30 minutes
- While that's cooking prepare the greens by removing and tough stalks and giving them a rough chop
- When the potato is cooked, add in the pasta and then the greens and cook it until the pasta is soft enough to eat but not too soft!
- Season to your taste with salt and pepper
- Serve in a bowl, you can add parmesan but it is not vegetarian or basil leaves if you like
- Enjoy!
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Did you make this recipe?
We love hearing how you went with ours recipes! Tag us on Instagram at @splash_of_taste_uk
You may also like…
Spicy Korean Tofu Soup (Sundubu Jjigae)
This Korean Tofu Soup, or Sundubu Jjigae, is warm, spicy, cozy, and delicious! Perfect for chilly nights or when you’re craving something comforting, it’s a flavorful blend…
Easy Cheesy Croutons Recipe
These vegetarian parmesan croutons are the perfect addition to any salad or soup! They’re packed with flavor and add a nice crunch. Plus, they’re super…
