Vegetable Minestrone Soup is a classic Italian vegetable soup, which dates back to the ancient Romans. Made with tomatoes, onions, celery, carrots, beans, and usually a rice or pasta it added.
There is no specific recipe for Vegetable Minestrone Soup, as it’s made with whatever vegetables are in season. I always use zucchini, fresh green beans, fresh peas and beet leaves.
Can you eat beet leaves and stems?
Yes! Beet leaves and stems are a fantastic addition to meals, and can be used in place of spinach, Swiss chard or boy chow. They can be steamed, eaten raw, added to a stir fry, sautéed or added to soups. The beet leaves need very little cooking time, and I throw them into my Vegetable Minestrone Soup at the end, just before the serving. The beet stems require a bit more cooking, and I usually sauté them with the carrots. They have a mild flavor and add fibre, antioxidants and vitamins do your meal. Do not throw them away!
Can you freeze Minestrone Soup?
This is a Yes and No answer. What I mean by that is that pasta that is frozen will get mushy when you reheat your soup. It won’t be a pretty soup, but the flavors will be there. If you plan ahead, set aside the portion of soup that you want to freeze before you add the pasta to it. When defrosted and reheated, add the pasta and cook like normal. Some people love the flavors of pasta with the soup absorbed into it. If you don’t care about how your soup looks, the flavors will be fine if you freeze Minestrone.
This soup recipe makes a large stock pot, making enough for leftovers and them some. Not everyone loves eating soup 2 days in a row, so planning to freeze half will be a timesaver for another meal.
I always make homemade soup broth from scratch, as I know it tastes better and has more nutrients than store bought stock. If you want a Vegetarian Minestrone Soup, them make this Vegetable Soup Stock and omit the bacon from the recipe. If you’re in a hurry them buy the Campbells soup broth.
Overflowing with garden veggies? Make this Vegetable Minestrone Soup that’s loaded with flavor and packed with vitamins from fresh vegetables. An Italian classic comfort food, delicious, healthy and hearty. Bon Appetit! Приятного аппетита!
Vegetable Minestrone Soup
Overflowing with garden veggies? Make this Vegetable Minestrone Soup that's loaded with flavor and packed with vitamins from fresh vegetables. An Italian classic comfort food, delicious, healthy and hearty. Summer Minestrone.
- 8 rashers bacon diced
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 medium carrots sliced
- 3 stalks of celery sliced
- 1 zucchini sliced
- 1 cup of green beans chopped in thirds
- 3 tomatoes chopped
- 1 cup of snow peas sliced
- handful finely chopped parsley
- beet leaves from 4 beets roughly chopped
- stems from 4 beet leaves chopped into bite sized pieces
- 4 litres of soup stock
- 1 cup of pasta
- grated parmesan cheese
- handful roughly basil leaves roughly chopped
Heat oil in a large stockpot on high. Add the bacon, onions, garlic carrots, and celery. Cook and stir for about 8 minutes. The onion should start to soften and caramelize.
Add the green beans, zucchini, tomatoes, peas and beet stems and cook for about 5 minutes.
Pour the soup stock in the pot and add the pasta. Bring to a boil, then simmer for 10 minutes.
Add the beet leaves, parsley and basil and stir.
Season with salt and pepper.
Garnish with fresh basil and grated parmesan before serving.