My Vegetable Minestrone

PREP TIME: 15mins


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.

Serving Suggestion:

I think a minestrone is made for dunking freshly toasted bread into. I am not fussy which bread, but would lean towards a ciabatta.

Some freshly grated salty pecorino of parmesan would be perfect and a drizzle of olive oil.

What you'll need:

a large saucepan and a hand blender if you want to blend a little bit of the soup to make it thick.


  • 4 tablespoons olive oil
  • 5 cups of mixed veggies, chopped into similar sizes
    (I used celery, onions, carrots, sweet potatoes, courgette, parsnips, red peppers, fennel & aubergines)
  • 1 large potato and carrot, finely grated
  • 3 garlic cloves minced
  • 4 tbspn tomato paste
  • 2 cans chopped tomatoes
  • 2.5l hot stock of choice (see my homemade veg stock paste)
  • a piece of parmesan rind (the end bit) or a chunk (opt)
  • 2 bay leaves
  • 1 cup chopped greens/cauliflower/broccoli
  • 1 can beans of choice, drained
  • 1/4 cup chopped parsley
  • salt & pepper


  1. Add the oil to the saucepan, once warmed add all the chopped veggies (not the grated ones), stir to coat the veggies and cook, covered for about 20min until the veggies start to soften. Stir occasionally.
  2. Add the garlic, stir until fragrant, add the tomato paste, a pinch of salt and pepper. Add the hot stock, bay leaves, parmesan rind (if using), tinned tomatoes and the grated veggies.
  3. Add 2 teaspoons of salt and bring the soup to a light simmer, and cook until the veggies are soft, especially the grated veg. Check the seasoning by adding a generous helping of pepper and salt if needed.
  4. If you want a thick minestrone soup you could blend a little bit of the soup with a hand blender. Remove the parmesan rind and bay leaves before blending.
  5. Now, add the beans and the shredded greens (or broccoli/cauliflower florets) and simmer for 5 minutes. Turn off the heat.
  6. Once the mixture is slightly cooled, remove the parmesan rind, and add the chopped parsley. Add a generous drizzle of olive oil, and a final pinch of salt and pepper. ENJOY!

Kitchen Story:

Heartwarming Minestrone Soup – Missing lots of people today as I try to navigate myself and my family through all the changes. Food to me is nourishment and this is the soup that I needed today.

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