The beauty of a Minestrone is that there is no rules, any veg, any beans and any stock.
It is the perfect use-what-you-have soup and our ‘soup Sundays’ are usually a minestrone of some sorts using any leftover veggies I have, it is such a good way to clear the fridge!
Minestrone also LOVES a weekly veg box delivery of organic veggies.
I feel so passionate about this humble bowl of nourishment that I wrote a whole article about how to make the perfect minestrone – you can read it here.
The grated veg thickens the soup – which I love.
Make a big batch and freeze in smaller portions and gift these to anyone who needs some nourishment.
Getting Ahead: the soup can be made up to 3 days ahead.
Seasonal Swops: you can use ANY veggies here. See article reference above on when to cook which veg. Use any can of beans you have to hand, I normally use either butter beans or cannelini. If you want to add florets of broccoli or cauliflower you can add them when you add the greens, just cook until soft.
Freezer Friendly: Absolutely, make a huge pot and freeze leftovers.