Vegetable minestrone soup, an Italian classic, is a hearty soup loaded with a variety of flavourful vegetables. The addition of pasta turns this nutritious soup into a wholesome meal.
What are the ingredients to make this vegetable minestrone soup?
- Olive oil
- Red bell pepper
- Carrot
- Stick celery
- Tomato
- Zucchini
- Garlic
- Thyme
- Rosemary
- Parsley
- Tomato Paste
- Vegetable stock
- Macaroni
- Water
Gluten-Free Modifications for Vegetable Minestrone Soup:
Omit the pasta for a gluten-free soup with:
- Beans: Cannellini beans, kidney beans, or chickpeas.
- Potatoes: For a sweeter flavour, try diced sweet potatoes.
What type of pasta can you add to minestrone soup?
This soup pairs well with a variety of short pasta options. Short pasta, known for its fun shapes and textures, adds an element of excitement and interest to the dish.
- Macaroni
- Fusilli
- Chiocciole
- Mini penne
Not only is this soup packed with delicious flavour, but it also offers the flexibility to switch things up with seasonal veggies.
Want to add a little extra flair? Try using a spiralizer to cut the zucchini into even strips and then slice it into bite-size pieces.
How to store the soup?
If you find yourself with some soup and pasta left over, it’s best to store them in different containers. If you mix them together. and let them sit overnight, the soup might become thicker than you’d like. But if you’ve already mixed the pasta with sauce, simply store it in an airtight container in the fridge. When you’re ready to serve it again, add some water or a bit of vegetable stock to thin it out.
Perfect for vegans or those opting for meatless meals, this minestrone is not only delicious but also budget-friendly, making it an ideal choice for a quick and affordable family weekday meal.
For more soup recipe ideas, check out:
Vegetable Minestrone Soup
A hearty vegetable soup with pasta, perfect for weekday meals.
Ingredients
- 2 tbsp olive oil
- 1 red pepper, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 1 tomato, chopped
- 1 zucchini, spiralised or cut into thin strips.
- 2 cloves of garlic, crushed
- 1 tbsp thyme, ground
- 1 tsp rosemary, ground
- 1 tbsp oregano, ground
- 1 tsp dried parsley
- 2 tbsp tomato paste
- 1l vegetable stock
- 350ml water
- 200g mini macaroni
Instructions
1. Heat the olive oil and fry the onion until translucent.
2. Add celery, bell pepper, carrot, and garlic, and fry for 5 minutes.
3. Add the tomato paste and cook for 3-5 minutes.
4. Add the stock, water and all the dried herbs. Stir and simmer for 10 minutes.
5. Meanwhile, cook the pasta according to package instructions.
6. Add the chopped tomato and zucchini. Cook for 2 minutes.
7. Add pasta to bowls and top with soup.
Nutrition
-
243 Calories
-
49,5g Carbohydrates
-
8,9g Fat
-
2,8g Fiber
-
9,8g Protein
-
0,8g Saturated fat
-
1607mg Sodium
-
4,9g Sugar
