Minestrone meal soup

Minestrone meal soup

Minestrone meal soup

I didn’t make a meal soup for quite some time already. But then I saw this recipe from thechunkychef, and put it immediately on my to do list. Packed with vegetables and vitamins, a fantastic range of flavors, well seasoned and very nutritious. And easy to make: cut vegetables, simmer, finish, finished.


  • 2 yellow onions
  • 4 cloves of garlic
  • 4 bay leaves
  • 200 grams of carrots
  • 200 grams of celery
  • 200 grams of beans
  • 1 courgette
  • 1 can of tomato pieces
  • 2 tablespoons of tomato paste
  • 1.2 liters of vegetable stock
  • 1 can of red beans
  • 1 can of white beans
  • 150 grams of pasta
  • 100 grams of young spinach
  • herbs: pepper, salt, chili powder, cayenne pepper


  • Cut the onion and the garlic fine.
  • Heat olive oil in a large pot and add the onion and garlic.
  • Add the vegetable stock, the tin of tomatoes and the tomato puree. Let it warm up on medium heat.
  • Cut the carrots, celery and beans into medium sized pieces and add them to the stock.
  • Also add the bay leaves.
  • Open the cans with the beans, and let them drain. Then add them to the stock.
  • Let everything simmer for 1.5 hours on a low heat.
  • In the meantime season with pepper, salt, cayenne pepper and chili powder to taste.
  • Chop the zucchini and the spinach finely.
  • Add the zucchini and pasta to the soup after 1.5 hours. Simmer for 30 minutes.
  • Add the spinach 5 minutes before serving.
  • Pour the soup into deep plates. You can also add a piece of French bread if you want.


Minestrone meal soup


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