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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.

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.

Course Dinner, Lunch, Soup
Cuisine Italian
Keyword vegetable minestrone soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Peter's Food Adventures

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the green beans, zucchini, tomatoes, peas and beet stems and cook for about 5 minutes.
  3. Pour the soup stock in the pot and add the pasta. Bring to a boil, then simmer for 10 minutes.
  4. Add the beet leaves, parsley and basil and stir.
  5. Season with salt and pepper.
  6. Garnish with fresh basil and grated parmesan before serving.