Hearty, healthy, inexpensive and ohh so delicious. This Minestrone Soup is super easy to make and full of goodness. Packed with nutritious vegetables and wholesome flavours this is the kind of soup I like to eat in these cold winter days, and is a great way to use those veggies and leftover meats laying around in the fridge.
January is the month of loosing weight, hundreds of celebrity fitness DVDs, healthy eating, empty pockets and quite depressing weather.
Is incredible to see how people lunch boxes go from mince pies, sausage rolls, baguettes, crisps and other unhealthy foods to cucumber, fruits, leaf salads and water… January is kind of detox month.
So lets band the leafy salads and cook something delicious and healthy that will lift our soul from the inside, and nothing is more equipped to do this than my Gluten Free Minestrone Soup.
This recipe is easy to make and you can adapt it to a vegan or meat version. Is also great for when you have leftover meats or veggies, and you don’t have to be gluten free to make this soup!
I posted a picture of this recipe in my Instagram just after Christmas when I made it with leftover turkey and got a lot of people asking me if I could add the recipe to my blog and Youtube channel, so of course I can do that!!
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- 1 Medium onion
- 3 Garlic cloves
- 2 Large carrots
- 1 Large courgette
- 1/2 Yellow or red pepper
- 1/2 Green pepper
- 1/2 a leek
- 2 Celery stalks
- 1 Cup of frozen peas
- 2 Tomatoes
- 3 Medium potatoes
- 1 Cup of green beans
- Black pepper and salt to taste
- 4 Tbsp extra virgin olive oil
- 1 1/2 Tbsp dried Rosemary or 3 sprigs of fresh
- 2 Litres of stock vegetable or chicken
- 2 Bay leaves
- Rind of Parmesan cheese
In a hot pot add the olive oil, onion, garlic, leek, celery and peppers stir and leave to cook for 10 min approx at a medium temperature.
After 10 minutes add the carrots and sweet or hot fresh chillies if using, stir and leave to cook for 5 minutes.
After add the courgettes, potatoes, stock, Rosemary, Parmesan rind and tomatoes, stir and leave to cook for 20 minutes approx. Season with black pepper and salt to taste.
After this add the bay leaves and frozen peas, stir and continue to cook until the carrots are soft.
Once all the veggies are soft turn off the hob and add the leftover meat if using, cover and leave to rest for approx 10 minutes.
Serve immediately with grated Parmesan on top and crusty bread.
1. You can add a fresh sweet or hot chilli to give it a more complex flavour
2. Sometimes I add a 450gr can of Cannellini beans to make it even more hearty
3. You can use any leftover meat, pork, chicken, lamb or beef, cut in small squares or shred and add it when the soup is cooked, leave for 10 minutes until the meat has warmed through.
Vegan Minestrone Soup
If you’re vegan this recipe is equally delicious as the vegetarian version, the only thing you need to omit is the cheese rind or add a piece of Parmigiano like vegan cheese, and grate more vegan cheese when served.
In the UK there are a few new vegan cheeses that are very nice and can happily substitute a traditional cheese. One of the brands that make vegan cheeses is Vegusto and I think you can buy direct from their website.
Meat Minestrone Soup
For a meat version I love to use leftover meats, whether is pork, chicken, lamb or even beef. I even think the Minestrone soup tastes better with leftover roast meats than freshly cooked ones.
I just shred or chop in small cubes the pieces of meat and add them at the end of the cooking with the hob off and leave them there for 10 or 20 minutes so they warm through.
Check out this other delicious soup recipe
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