italian vegetable soup

Nothing says more “comfort food” than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.

Italian Minestrone Soup

onion (, roughly chopped)

carrots (, roughly chopped)

pancetta ((optional))

pumpkin

potato potatoes

tomato

savoy cabbage (, roughly chopped)

((14 oz) borlotti beans)

ditalini pasta or other small pasta shape

Extra virgin olive oil

bay leaf

rosemary

garlic ((optional))

Salt

In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.

Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.

Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.

Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.

Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.

As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.

If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.

Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.

Serve hot or warm generously topped with fresh grated Parmesan cheese.

Ribollita, a hearty Tuscan vegetable soup made with cannellini beans, cavolo nero, bread, potatoes and garlic it's packed full of nutrition and flavour. A great recipe for chilly winter evenings!

Ribollita - Tuscan Vegetable Soup

cannellini beans

sage leaves

garlic

carrot

white onion

celery

leek (sliced)

lb (500 grams) cavolo nero

potatoes

270 grams canned chopped tomatoes

litre vegetable stock

olive oil

oz (200 grams) crusty bread

First, soak the dried cannellini beans in cold water for at least 12 hours (ideally 24 hours).

Once the beans have soaked, drain them and add them to a pot with 3 peeled garlic cloves, two sprigs of rosemary and 5 sage leaves. Cover the beans with 4 cups/1 litre water and place on a low heat, covered. *see notes if using pre-cooked cannellini beans.

Let the beans simmer gently for 2 hours then remove the beans with a slotted spoon and place in a separate bowl and discard the rosemary and sage. Keep the bean cooking liquid, this will act as your stock for the soup.

Finely chop the carrot, onion and celery and add to a large pot with the olive oil. Saute gently until soft then add the potato (peeled and cubed) and the leek, continue to cook until the leek has softened.

Add the bean cooking liquid, vegetable stock and canned chopped tomatoes along with a good pinch of salt and pepper, simmer gently for 40 minutes.

Now add the roughly chopped cavolo nero and cannellini beans, simmer covered for 20 minutes then add the chopped bread. Simmer gently for another 10 minutes then serve.

Chunky Italian Vegetable Soup. Nothing warms you up like a thick, hearty soup on cold days. This soup packs in lots of vegetables, beans and whole grain pasta. Have it with a grilled cheese or as a meal by itself! 

Chunky Italian Vegetable Soup

carrots

onion

½ T Italian seasoning

tsp parsley

vegetable broth or stock

kidney beans (approx. 15 oz.)

diced tomatoes (approx. 14.5 oz.) (I don't drain the juices)

tomato paste

baby spinach

rotini pasta (uncooked)

Chop carrots, celery and onion. Sauté the veggies in large soup pot until onions are translucent in olive oil

Add in minced garlic, vegetable broth, beans, tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. If you like a thick broth, you can even add 1/2 cup tomato paste. For a thinner broth, add 1/3 cup or less. Cook on medium for about 30 minutes or until carrots and celery are tender. Stir occasionally. The soup should be at a very soft boil so make adjustments to your stove&#039;s needs.

Add in spinach and uncooked pasta. Continue to heat at a soft boil for another 15 minutes or until pasta is completely cooked. Add more seasonings to taste and simmer until ready to serve.

Chill leftovers in a sealed container for up to 5 days or freeze for up to about 6 weeks.

Minestrone Soup is one of the best-known Italian soups. It is a thick soup made with beans, a lot of fresh vegetables, and pasta. It is probably one of the most flavorful soups. It is served with pasta and Parmesan which makes it just wonderful.

Minestrone Soup

tbsp oil

onions (, chopped)

bacon slices (, chopped)

garlic (, minced)

carrots (, diced)

celery celery root

tomatoes (about 15 oz) skinned (skinned, seeded, choppped)

(15 oz) diced tomatoes

thyme

oregano

tsp basil

potatoes (, diced)

turnip (, diced)

cabbage

pasta shapes ((macaroni, ditalini, shells))

vegetable stock

(15 oz) red kidney beans, rinsed and drained (, rinsed and drained, optional)

salt and black pepper

Parmesan cheese

parsley

Place the cannellini beans in a large bowl and cover with water. Leave them to soak overnight.Drain the beans and then rinse under cold water.

In a stock pot heat oil over medium-low heat. Add onion, bacon (if used) and garlic and saute for about 5 minutes until soft.

Add carrots, celery and salt and cook for another 5 minutes stirring from time to time.

Add diced tomatoes, water and vegetable stock, white&nbsp;beans and herbs and bring to boil. Reduce heat, cover the pot and simmer gently for about 1 hr or until beans are tender.

Add cabbage, potatoes and turnip and cook for 15 minutes or until all vegetables are tender. Add the red kidney beans, season to taste and is ready to be served.

Meanwhile cook pasta in a different pot of boiling water until al dente. Drain and set aside until soup is ready to serve. (You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.) Refrigerating soup improves the flavors.

Serve the soup sprinkled with Parmesan Cheese and garnish with fresh parsley along crusty or toasted bread.

This hearty vegan minestrone soup is a delicious combination of flavors that will warm your soul and satisfy your hunger. It is a comforting, nourishing bowl of goodness, brimming with various veggies, beans, and pasta, all simmered in a savory broth. It is the perfect meal for those chilly evenings or when you need a pick-me-up.

Vegan Minestrone Soup

Tbsp Olive oil

Onion (medium)

Garlic

Potato (large)

Carrots (large)

Parsnip

Celery

kidney beans (or any other bean

oz Chickpeas (dry not canned)

oz Chopped tomatoes

2,5 oz Tomato paste

Veggie broth

tsp Oregano (ground)

tsp Basil (ground)

tsp Thyme (dried) (ground)

tsp Sweet paprika powder

Bay leaves

Parsley (fresh)

Salt and Pepper to taste

Peel and chop onion and garlic. Wash, peel, and dice the potato. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned kidney beans and canned chickpeas so nothing to do there.

Cook the pasta of your choice separately according to package instructions. 

Preparing the ingredients

Heat a stockpot or Dutch oven to medium heat and add olive oil and chopped onion. Cook them for 1-2 minutes.

Add chopped garlic, sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.

Add tomato paste, canned chopped tomatoes, and sweet paprika powder. Bring to boil, which should take 2-3 minutes.

Add seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.

Add veggie broth and cook the soup for 10 minutes on medium heat.

Add diced potatoes and cook for 6-8 minutes.

When the potatoes are soft, add canned or cooked beans and chickpeas and cook for 5 minutes.

Finally, add cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley, or basil. Enjoy!

Making the soup

https://content.jwplatform.com/videos/SKPab7Ms.mp4

To make vegan minestrone soup all you need is a mix of vegetables, legumes, and egg-free pasta cooked in a rich mix of tomato sauce and vegetable broth and you have delicious Italian comfort food.

Top 5 italian vegetable soup recipes from across the web

The most viewed italian vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Minestrone Soup

Ribollita - Tuscan Vegetable Soup

Chunky Italian Vegetable Soup

Minestrone Soup

Vegan Minestrone Soup

Top 5 italian vegetable soup recipes from across the web

The most viewed italian vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Minestrone Soup

Ribollita - Tuscan Vegetable Soup

Chunky Italian Vegetable Soup

Minestrone Soup

Vegan Minestrone Soup

The most viewed italian vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine