Minestrone vegetable soup.

Minestrone is a classic Italian soup made from seasonal vegetables, and it offers endless possibilities for your imagination because there is no strict recipe for preparing this nutritious dish. You can use any available seasonal vegetables to make Minestrone soup. This thick and hearty vegetable soup can be optionally complemented with various types of pasta or rice.

Minestrone soup, cooked with vegetable broth, has a rich flavor, high nutritional value, and is moderately low in calories, making it a popular choice for detox or diet menus. Fragrant and flavorful, Minestrone vegetable soup is the perfect first course for any time of the year, adding variety to your family’s menu.


1 1/2 liters of broth.

150 grams of macaroni.

1 carrot.

1 onion.

1 celery stalk.

3 cloves of garlic.

1 can of canned beans.

240 grams of frozen peas.

100 grams of sun-dried tomatoes.

2 tablespoons of lemon juice.

Olive oil.


Ground black pepper.

Making Minestrone Vegetable Soup:

Peel and dice the carrots and onions. Slice the celery stalks thinly.

Heat olive oil in a pot and sauté the diced vegetables, adding minced garlic. Cook the vegetables until they become soft.

Transfer the sautéed vegetables to a vegetable broth. Add canned beans, frozen green peas, and finely chopped sun-dried tomatoes. Season with salt and pepper to taste.

Bring the soup to a boil, then add the macaroni and let the soup come to a boil again. Reduce the heat and simmer with the lid on for 5 minutes.

Allow the finished Minestrone soup to sit for 5-7 minutes before serving. Garnish with your favorite herbs. Optionally, you can add a little lemon juice to your bowl. Enjoy your meal!

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