Description
Mix and match your favorite vegetables to create your unique version of Italian minestrone soup. Swap green beans for zucchinis, throw in some peas, and make it your own! Use local and seasonal vegetables to make it even more affordable and more eco-friendly. Fill your bowl to the brim and savor it hot! It’s hearty, it’s hydrating and it will keep your belly full for hours.
Ingredients
Scale
- 5 tomatoes
- 3 celery stalks
- 2 carrots
- 2 potatoes
- 1 red pepper
- 1 squash or zucchini/courgette
- 1 white onion
- ¼ small white cabbage
- 150 g tomato paste (or ¾ cup)
- 150 g risoni, or your favorite small pasta shape (or 1 cup)
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp brown sugar
- Salt
- Black pepper
- Oregano
- Olive oil
Instructions
- Chop the vegetables into 1 cm by 1 cm cubes, and add them to a pot. Fill the pot with enough water to cover all the vegetables.
- Cook over low heat for about 40 minutes.
- Add the tomato paste, garlic, and pasta and stir for a minute.
- Add the olive oil.
- Continue to cook for another 15 minutes.
- Add salt and pepper, brown sugar, and oregano to taste, and stir.
- Turn off the heat and leave the soup to rest for 10 more minutes.
Notes
- In the mood for more winter soups? Try our Indian Lentil Soup or our delicious pumpkin soup
- Try our weekly plant-based meal plan for more great ideas!
Keywords: soup, veggies, minestrone, main dish, easy