Easy Minestrone Soup
Autumn is here and we can finally enjoy a warm and cozy soup on a chilly day. This vegetarian recipe is quick, easy, and comforting. 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.
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.