Easy Italian Minestrone Soup!
Soups are one of the easiest things to make and one of the most nutritious one pot meals. Its gluten free and can adapt to vegetarian or vegan. I could make soup in my thermomix but I like to make a huge pot so it lasts for lots of meals and its good to put in the freezer for a ready made meal.
There is something really comforting about soup, its warm, its delicious and soothes the soul. Slow cooking soup is the best way to go as it really enhances the flavours and if you have some good quality (ethically non chemical and hormone free) meat bones it makes it even more nutritious.
My Grandad use to eat soup every day of the year even if it was 40c on a hot summers day, and only home made soup. My nan use to make huge pots of different soups like veggie, pea and ham actually from memory that was about it my grandad was a very fussy or plain eater, meat and three veg man. He use to make me laugh he would eat cold chicken but not hot loved baked beans with a passion and refused to eat pasta, rice and never missed a day of eating soup, I miss them dearly.
Did you know that in some parts of Italy they serve Minestrone Soup with Pesto, its optional but worth it, it adds extra flavour and more nutrition!
You might like to try my Sweet Potato Curry Soup as well.
Thanks for reading you can find the recipe for the Easy Italian Minestrone Soup below.
- Extra virgin olive oil (cold pressed preferably)
- 3 rashers free range bacon
- 2 cloves garlic chopped
- 1 large onion diced
- 3 red skinned potatoes cubed
- 1 small sweet potato cubed
- 2 large carrots diced
- 3 sticks of celery diced
- 1 tin organic tomatoes
- 1 tin organic red kidney beans
- 3 TBS organic tomato paste
- 2 TBS stock concentrate or 2 cups of vegetable/beef or chicken stock
- 2 tsp organic dried italian herbs
- Filtered water
- Good quality sea salt and black pepper
- Pesto/parmesan cheese or lemon zest to serve (optional)
- In a large pot (I used a 5 litre one)
- Put in oil and cook onion, garlic and bacon for 5 minutes over a medium heat.
- Add vegetables, tin of tomatoes, tomato paste, stock, salt, pepper and enough water to cover everything.
- Stir to combine, bring to the boil then reduce heat to simmer and cook until potatoes are soft around 20 to 25 mins. (see notes about cooking times)
- Taste and season if required, serve with an option listed if you like.
- Soup will thicken the longer it is left to cook, leave the lid off.
For vegetarian and vegan option leave out the bacon.