Minestrone soup is a really simple, yet tasty meal that is packed full of veggies. Plant-based meals don’t need to be expensive or fancy, and miestrone soup is neither of these things. I loves meals that you make in one pot and are simple, inexpensive and tasty.
During winter and the cooler months I make minestrone lots, particularly for lunches. I’ll make a pot of minestrone at the start of the week, then eat it for lunch for a couple of days. This makes lunch really quick and easy (and healthy). It’s also a great option to take to work.
The fresh herbs make give this minestrone soup lots of flavour. I always have parsley growing in my garden, but I don’t always have basil. If that’s the case, I just leave out the basil and replace it with extra parsley. I prefer not to buy fresh herbs because they’re pretty expensive. If you don’t have any fresh herbs in your garden just stick with the dried basil, it’s still really yummy!
I sometimes use other veggies in place of the zucchini, depending on what I have in the fridge. If I have cabbage or silverbeet/spinach, I will finely slice it and add it in the last 10 minutes of cooking.
If I serve this minestrone soup for dinner, I’ll serve it with a wholemeal sour dough bread spread with some home-made hummus. If we eat soup for dinner, my kids need to eat bread with it. They would eat bread for every meal if they could. So when we have soup for dinner, they are given one piece of bread and required to eat all of their soup before they have any more bread. Otherwise they would serviously just fill up on bread!
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 sticks celery, finely diced
- 2 carrots, peeled and finely diced
- 1 (200g) potato, finely diced
- 1 zucchini, quartered lengthways and sliced
- 4 tomatoes, chopped (or 400g can chopped tomatoes)
- 400g can red kidney beans
- 5 cups salt reduced vegetable stock (see tips)
- 2 teaspoons dried basil
- ¾ cup brown rice macaroni
- ½ cup finely chopped fresh basil leaves
- ½ cup finely chopped fresh parsley
- Black pepper to taste
- Place the onion, clery and carrot in a large saucepan over medium heat. Add 2 tablespoons water and cook for 5-10 minutes, until the onion is soft (add a little more water as it evaporates).
- Add the potato, zucchini, tomatoes, beans and 5 cups vegetable stock. Bring to the boil and simmer for 15 minutes.
- Add the macaroni and cook until al dente.
- Turn off the heat and stir in the fresh herbs. and pepper to taste.
I use brown rice macaroni in this minestrone, but you can use any type of macaroni or small pasta in its place.