This traditional minestrone is a delicious hearty soup that is the perfect pick me up for when you are feeling a little run down in the winter months and need a hit of veggie packed goodness to ward off the cold. It is simmered for a really long time on the stove top and feels like you are having an indulgent slow cooked treat, when you are really just filling your body with a very healthy and nutritious meal.

As this is a super healthy, wholesome, low calorie soup, filled with nothing but goodness don’t feel guilty about the warm crusty bread with lashings of butter that you will probably serve along side of it😉.

Minestrone

This recipe is a marathon not a race it is a winter minestrone so different to the fresh, quick, spring minestrone recipes you may have seen before. This one calls for hours of stove top simmering but not much effort from you except for some chopping and an occasional stir. That is why I usually make this soup in the depth of winter on a raining day, when I just want to be warm inside and smell the delicious aroma wafting through the house, while I read a book in front of the fire. Make a double batch and freeze it for one of those weeknights when you have had a hard day and need a warm hug from a big steaming bowl of one of the most wholesome soups you will ever eat.

5 from 1 vote

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Course: Appetizer, Main Course, Soup

Cuisine: Italian

Keyword: Healthy, italian food, low calorie, minestone, slow cooking, vegetable soup, vegetarian, winter

Prep Time: 20 minutes minutes

Cook Time: 5 hours hours 30 minutes minutes

Servings: 8 people

Calories: 429kcal

Equipment

• 1 dutch oven
• 1 sharp knife
• 1 Chopping Board

Ingredients

• 500 grams borlotti beans dried
• ¼ green cabbage
• 4 potatoes medium to large
• 6 carrots medium to large
• 5 celery stalks large
• 400 grams green beans
• ¼ cup olive oil extra virgin
• 2 tbs salt cooking
• 3 tbs tomato paste
• 3 tbs chicken style stock powder or cubes vegan
• ½ cup grated parmesan or 1 parmesan rind

Instructions

Bean Broth

• You can start the bean broth a day ahead or on the day, it is the first step of the minestrone before you add any other vegetables and provide a delicious think base for the soup.
• Bring a 2 litre capacity saucepan filled with water and 1 tablespoon of salt to the boil.
• Add borlotti beans, stir gently so no beans stick to the bottom. Cover with a lid and simmer gently for two hours.
• After two hours is up turn off the heat and allow beans to cool slightly. (If you are making the bean broth the day before, allow beans to cool then store in the fridge over night. The next day warm on the stove).
• Place a sieve over a large heavy bottom Dutch oven and pour bean broth in capturing beans in the sieve.
• Push beans through the sieve so that the mushy centre of the beans falls into the broth but not the skins. (discard the skins).
• Stir to combine and now you have your bean broth.

Minestrone

• Finley chop all vegetables to very small cubes (leave 2 potatoes whole)
• Add vegetables to the bean broth
• Add olive oil, stock, tomato paste and salt (if using a parmesan rind add now)
• Bring to the boil, then reduce the heat to a soft simmer and cover with a lid
• Simmer for 3 and a half hours, stirring occasionally
• After 3 1/2 hours is up and just before serving stir through parmesan cheese (If using grated parmesan.

Video

Nutrition

Calories: 429kcal | Carbohydrates: 68g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 2400mg | Potassium: 1666mg | Fiber: 21g | Sugar: 7g | Vitamin A: 8176IU | Vitamin C: 42mg | Calcium: 200mg | Iron: 5mg