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.
Dinner, Lunch, Soup
vegetable minestrone soup
AuthorPeter's Food Adventures
3stalks of celerysliced
1cupof green beanschopped in thirds
1cupof snow peassliced
handful finely chopped parsley
beet leaves from 4 beetsroughly chopped
stems from 4 beet leaveschopped into bite sized pieces
4litres of soup stock
grated parmesan cheese
handful roughly basil leavesroughly 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.