Easy Minestrone Soup
Autumn is here and we can finally enjoy a warm and cozy soup on a chilly day. This easy minestrone soup recipe is quick, easy, and vegetarian. You will just have to chop your vegetables, add them all to a pot and wait for your creamy and rich soup to warm you up.
Italian name: Minestrone [mineˈstroːne]
The pumpkin and the red lentils create a lovely orange color and a super creamy texture. I’m not a fan of watery soups where the veggies are bland—this minestrone is different, offering flavorful, fresh veggies that taste anything but plain.
This recipe is perfect for getting your fill of seasonal vegetables. The best part? You can really customize it with your favorite vegetables,or with whatever you have on hand.
Why It’s Worth a Spot on Your Table
This minestrone soup is healthy, hearty, and budget-friendly thanks to seasonal veggies. It’s quick, easy to make, and great for meal prep!
It’is raining outside, autumn leaves are falling, and you are feeling chilly. You arrive home and find this creamy soup waiting to warm you up: with its rich smell, it will make you feel at home immediately.
If you are looking for other quick and easy recpes, you can find them here!
Ingredients
Ingredients for 4 servings
- 2 small onions
- 1 clove garlic
- ½ butternut squash
- ½ cup red lentils
- 1 large carrot
- ½ cup peas (frozen or fresh)
- ½ cup cherry tomatoes or grape tomatoes
- 1 zucchini
- 1 cup fresh spinach (packed)
- 4 small potatoes
- 6 cups water (or vegetable broth for extra flavor)
- 1 parmesan rind (or 1 teaspoon pesto)
- Extra virgin olive oil
- Salt
- Pepper
Cooking time: 30 minutes
The most amazing thing about this recipe is its flexibility – you can just throw in everything that you like or have at home. Not a fan of lentils or peas?Just swap them for beans or chickpeas.
Spinach
You can use any kind of green leaf here: kale will make a perfect addition, but chard too. If you just want to mix them all up, feel free to do it.
Parmesan cheese
When I buy parmesan cheese I usually go for an entire piece of cheese instead of just buying it grated. That’s why I always have a spare piece of crust in the fridge. I never throw it away, as I really love to upcycle it into my soups. I just add it to the pot while the vegetables are cooking, and it really gives a rich flavor to any soup I prepare.
If you have no leftover crust at home, you can absolutely add some fresh grated parmesan cheese on top of your soup before serving it. Otherwise, if you happen to have some pesto at home, add a teaspoon to your supe while it cooks.
If you are vegan you can of course skip this passage!
Butternut squash
I really like this variety of pumpkin, because it holds up well to cooking: it has a super buttery texture and does not absorb too much water. I really don’t like biting a vegetable and finding out that it is full of water. It really gives me the ick…
Hence, since the devil is in the details, choose your squash carefully!
Tips
- I like my soups creamy, and that’s why I add all the vegetables at once: they have different cooking times, and some of them will melt a bit, creating the velvety texture we are looking for this easy minestrone soup.
- If you don’t like peas or lentils, use another legume in order to keep some protein in your soup. I suggest you use canned legumes, so you won’t have to cook them before adding them to the soup. Chickpeas work perfectly, but a can of borlotti beans will be even better. Just rinse and add them to the soup.
- I strongly suggest you add a tablespoon of olive oil and a pinch of pepper to each bowl for extra richness before serving
Step by Step Recipe
- Clean and chop your vegetables: carrot, squash, zucchini, tomatoes and potatoes. Wash your spinach. Let everything aside to prepare your soffritto.
- Mince the onions and the garlic (remove the garlic core for a milder taste) and put them in a pot with enough olive oil, then sauté until golden.
- Add the rest of the chopped vegetables and the legumes, and mix a little. Add the water: be careful, if you don’t want your minestrone soup to be too watery. You should be able to see the water but it should not cover the vegetables.
- Set your heat on high and wait until the water boils, at this point add the spinach and wait for it to be soft, add some salt and stir.
- Add the parmesan crust and mix a bit. Reduce the heat to low, cover, and let your minestrone cook for 20 minutes.
- Once it is ready, serve your easy minestrone soup and add a pinch of pepper and a tablespoon of extra virgin olive oil.
Are you looking for other vegetarian delicacies? I got you!
Recipe Card
Easy Minestrone Soup
Equipment
- 2 small onions
- 1 clove garlic
- ½ butternut squash
- 1 large carrots
- ½ cup peas (fresh or frozen)
- ½ cherry tomatoes
- 1 zucchini
- 1 cup fresh spinach
- 4 small potatoes
- 6 cups of water (vegetable broth if you prefer)
- 1 parmesan rind (or a teaspoon of pesto)
- Extra virgin olive oil
- Salt
- Pepper (optional)
Instructions
- Clean and chop your vegetables (carrot, squash, zucchini, tomatoes, and potatoes). Wash your spinach. Set everything aside to prepare your soffritto.
- Mince the onion and the garlic, sauté them in enough olive oil until they get golden.
- Add the rest of the chopped vegetables and the legumes; stir, and add the water just below the vegetables’ level.
- Once the water boils, add the spinach and wait for it to be soft, add some salt and mix well.
- Add the parmesan rind and mix a bit.
- Set the heat low and, cover, let your minestrone cook for 20 minutes.
- Once it is ready, serve your minestrone soup and add a pinch of pepper and a tablespoon of extra virgin olive oil on top.
May I tempt you? Here you can find other Italian recipes!
FAQs
Can I make it gluten free?
Sure! You can use your favorite kind of gluten free pasta! If you want to give it a kick of protein, you can also use chickpeas or lentil pasta.
Can I use any kind of tomato?
As we mentioned, there are different kinds of tomatoes. I suggested you use small ones because they are jucy and tasty, but you can also pick bigger varieties like plum tomatoes or globe tomatoes. I would completely avoid tomatoes that are usually used for salads, such as heirloom tomatoes or beefsteak tomatoes, as they have a more delicate falvor and also release more water when cooked.
Did I forget something? Don’t be shy and ask in the comments!
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