Classic minestrone soup

We’ve all heard about this tasty Italian soup minestrone is one of the incredible it is a thick, hearty variety of vegetable soup to the addition of beans, a lot of vegetables and pasta or rice and tomato broth helps to make the soup with high consistency.

If you also a fan of Italian cuisine then, you should try this full of herbs and flavors and, it’s a one-pot meal, easy and quick to cook and can enjoy the dinner.The best compelling fact about this is that primarily it prepared with the leftovers. So, the recipe will differ according to the availability, season to season, or one region to another.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • a medium yellow onion, chopped
  • 1/2 cup red sliced onion
  • 1-2 medium carrot, peeled and chopped
  • ¼ cup tomato diced
  • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans, or peas all work)
  • 2-3 cloves garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 4 cups (32 ounces) vegetable broth
  • 2 cups of water
  • one teaspoon sea salt
  • one bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup whole grain orecchiette, elbow or small shell pasta or, you can add noodles
  • 4-5 rashers of higher-welfare smoked streaky bacon
  • two sticks of celery
  • a teaspoon of fennel seed

Method

  1. Wash all the vegetables with the warm water and cut it before and done all the preparation. Slice the bacon, peel and finely chop the onions and garlic, then chop the carrots, celery, and fennel. Pick the basil leaves, finely chopping the stalks.
  2. Halve and slice the courgettes lengthways. Core the cabbage or remove the gritty stalky bits from the chard, then wash the leaves and finely slice.
  3. Pour in the diced tomatoes and their juices, broth, and water.
  4. Add the salt, bay leaves, and red pepper flakes. Season generously with freshly ground black pepper.
  5. Add seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant while stirring continuously, about 2 minutes.
  6. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  7. Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens. Continue simmering, uncovered, for 20 minutes, or until the pasta cooked green vegetables are tender.
  8. Mix in the cabbage orchard, the beans, and their juice and the stock. Bring to the boil, then add the pasta. Simmer over medium heat until the pasta is prepared (use the packet instructions as a guide) – if the soup is too thick, add a little stock or water to loosen.
  9. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors sing. Garnish bowls of soup with grated Parmesan cheese, if you’d like.

This easy minestrone is my go-to when I have a lot of vegetables to use up from the week, and I even make this with a salad for lunch some days. Serve minestrone with extra parmesan cheese also fresh basil leaves on top, along with garlic bread on the side.

HOW TO THICKEN MINESTRONE SOUP

If you want a thicker soup, add 3-4 tablespoons of tomato paste and stir until well combined. You can also add another 1/2 cup of American cheese or more pasta to add more bulk to the minestrone.

You can also add a can of kidney beans that you’ve mashed to the soup.

HOW TO STORE MINESTRONE SOUP

This good-for-you minestrone recipe is perfect for making ahead and freezing. If you’re going to do this, I recommend leaving out the pasta and the parmesan. Then when you’re ready, reheat on the stovetop over medium heat. Add the pasta and heat until cooked through, then stir in parmesan and serve.

You can store the leftover minestrone with last in the refrigerator for 3-4 days in an airtight container.

In this minestrone, I feel I went more to the Southern Italy route by adding a bit of yellow squash (or zucchini) and a cup of green beans along with onions, carrots, and celery. But again, any vegetables you have will work. I use a can of kidney beans, added later in the process, once the veggies simmered in my rich, flavor-packed tomato broth. Cooked pasta goes in at the very end, for a good reason.

Chickpea noodle soup

We all have heard of chicken noodle soup!! But I thought of trying a vegetarian soup loaded with veggies, protein-rich chickpeas, hearty pasta & flavorful herbs. So, I choose to put some chickpea instead of chicken because a great source of protein and super yummy too.  I want to try this for a long and feeling craving to have such a marvelous mixture of soup. It’s a lighter vegetarian soup, but still such a comfort food.

Here is winter so, soups are healthier and become tastier to beat the coziness and wanted to have this flavored food. You must try this recipe!

Why People prefer this soup?

Most kids partially don’t like soups because it contains veggies. Now it’s very arduous to give proper nutritious food they always wanted to have junk But being a mother it’s a big challenge so mix some vegetables with the soupy noodles. Sometimes, we also don’t like the same way we don’t prefer to have it. But you can make such a classic recipe.

  • Hearty and filling
  • Kid-friendly
  • Well-balanced
  • Nutritious
  • & So Delicious

Ingredients

  • one large yellow onion, diced
  • 2-3 medium carrots, diced
  • Two celery stalks, diced
  • About 2-3 garlic cloves, minced
  • ¾ teaspoon dried thyme
  • pinch of red pepper flakes (more if you like spice)
  • a tablespoon brown rice flour
  • 8 cups low-sodium vegetable broth
  • 8 ounces uncooked brown rice spaghetti (½ pound)
  • 2 cups cooked or canned chickpeas (drained)
  • ½ teaspoon curry powder (optional)
  • a bay leaf
  • one bowl chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 8 ounces spiral pasta
  • 2-3 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • Freshly ground black pepper, to taste
  • 2 cups baby spinach
  • 1 1/2 tablespoon lemon juice
  • ½–¾ teaspoon sea salt
  • Freshly cracked pepper

Instructions

Warm the olive oil in a soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots, and ¼ teaspoon salt. Cook until the onions are turning translucent and soften about 5 to 7 minutes.

Stir in the brown rice flour. Continue to cook on medium heat, stir continuously for another 2 minutes.

Add the turmeric and curry powder and, this added because after adding. It looks like a chicken noodle soup that is yellowish, if using, and stirring consistently for about 30 seconds to wake up their flavors. Add the bay leaf.

Reduce heat to a simmer and continue to cook, partially covered, for another 12 minutes. Add the cooked chickpeas and continue to simmer for another 3 minutes.

Finally, stir in the chopped aniseed, and season with salt and pepper to taste.

Remove the pot from the heat and season generously with pepper. Add salt required, to taste, if necessary (I usually add another ¼ teaspoon). Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.This soup is perfect with homemade Artisan Bread or Vegan Naan!

By following it same method or technique that you can serve to 4-5 peoples or 7 -8 small portions.

Store:

Leftovers can store in the refrigerator for up to 5 – 6 days. It’s also freezer-friendly and can keep for up to 2 – 3 months in the freezer.

Additional variations

  • Add the vegetable broth, cover the pot, and bring to a boil. Once boiling, crack the spaghetti noodles in half and add them to the container.
  • Add the spinach, and cook for a more minute, just until the spinach has flopped. Turn off the heat, add the lemon juice, salt, and pepper. Depending on the vegetable broth you use, you may need more or less salt. Serve hot.

This easy vegan soup is perfect for a Lunch, dinner, and make ahead meals. Now put together a batch of this on the weekend and fill a few leak-proof containers for grab n go meals, as shown in the last picture. I was able to fill 4 – 4 cup meal prep containers for healthy to-go lunches that are tasty and satisfying.

NOTES

If you don’t have all three herbs on hand, use 1/2 tablespoon of whichever flavor you have on hand. Or if using herbs, use 1 ½ teaspoon each.

Wanted to make this gluten-free? You can use gluten-free pasta, but you’ll want to cook the pasta separately (many gluten-free portions of pasta cook differently than wheat kinds of pasta and don’t do well in one pot recipes).

You can add pre-cooked pasta and, this reduces the time and the quantity of water also.

Cook the pasta according to package directions and add it to the soup when the soup is at an end cooking.

SERVING SUGGESTIONS

  • Bread:

  • This soup is also great with homemade Artisan Bread or soft and chewy Vegan Naan Bread for dipping!
  • Salad:

  • Serve with a simple leafy green salad with Creamy Ranch Hemp Dressing, Vegan Ranch, or Healthy Flax & Evo Balsamic Vinaigrette.

Spicy black bean soup

These beans are rich and creamy, yet lively and full of flavor and,  Home-cooked black beans offer far more flavor than canned beans.

It’s for the most part when you include the right seasonings but, you can use canned beans also. Black beans are rich in fiber and plant-based protein and, a fantastic source of folate, thiamin (vitamin B1), phosphorus, manganese, and magnesium.

This recipe requires very few ingredients and, you can pair that up with some flavorful broth and smoky spices and, you’ve got a flavor-packed soup that might confuse a new vegetarian like I was and, it turned out more delicious than those that I ate at restaurants. This stuff is intensely flavorful, super-rich hearty, and meal worthy and serves this with rice.

Ingredients

2 cups chopped jalapeno peppers

1/2 medium carrot, peeled and chopped

3-4 garlic cloves, finely chopped

1 can black beans (1 can = 15oz)

250 ml vegetable broth

1 cup water (more as needed)

a tablespoon olive oil

½ chopped onion

1-2 red for green diced bell pepper

⅕ cup cilantro/coriander, fresh

1.5 tsp cumin

¼ tsp red chili flakes

1 tbsp balsamic vinegar

½ avocado (I added Its optional)

Helpful Tips

If you are using dried beans, then you need to soak if you are using 1 cup of beans and then immersed it into 1.5 cups of water overnight or for 4 to 5 hours before cooking.

If you want to make this recipe instant so, it’s better to use canned beans that are available in the market.

You want to add more taste into the soup and, you can squeeze a lemon or add a fresh lime juice of one small size lemon instead of vinegar. It gives you a sour and spicy taste personally. I love the combination of this must try it.

Look for sunflower seeds in the bulk bins than shelled. You can only find the skin-on nut. Don’t worry about peeling them (it’s tedious). It’s creamier with hulled seeds but will taste fine nonetheless.

Instructions 

Get a pot and add one tbsp of olive oil to heat it.

Add finely choppedgarlic and thendiced onion cookboth in the pot and let it simmer on low heat for about 7 to 8 minutes.

Then add celery and carrot, then cover it with the lid and cook or until the vegetables soften up.

Meanwhile, cut the bell pep perinto small pieces and add them to the pot.

Rinse and drain the can of black beans.

Squash a few of them with a fork or your hands to give the soup a creamy touch, then throw them into the pot with a bit of love.

Add the vegetable broth to the mix.

Add the garlic, chili powder, cayenne, cumin powder or seed, red pepper flakes, balsamic vinegar, and a bit of salt and pepper. You can easily adjust your seasoning preferences here by using more or less. Let the soup simmer for about 10 minutes.

Then prepare some avocado slices and then make a purey of it and then add into the pot.

If you want to be naughty, finish off the soup with a slice of cheddar.

Taste test – adjust the seasoning, if necessary.

Such an easy recipe, right? Easy soup! Easy is a good thing. If you wanted easy cooking!! You can make you 4-5 good-sized bowls of black bean soup. I hope you’re hungry.

FOR GARNISH:

Sliced peppers, spicy chili flakes, fresh chopped parsley, crumbly white cheese, or whatever else you prefer. Hot sauce!

 

It’s filled with beans and veggies but tastes oh so comforting! This soup has the best of both worlds – tons of filling, fiber-loaded vegetables but SO MUCH flavor that it tastes indulgent. Add some (vegan, if desired) sour cream and tortilla chips for good measure and, you’ve got a balanced dinner that will fill your family up!

It’s the perfect easy meal prep recipe! 

I love to make a big pot of this on Sunday afternoon and, then I know my lunches for the week taken care of that. This soup will stay fresh (stored in an airtight container) in the fridge for up to a week.

Notes

*You can sub white wine vinegar (+ a few good pinches of salt) for the umeboshi vinegar – however, the ume vinegar brings to ones likely”umami” flavor that other kinds of vinegar don’t.(Find it at whole foods in the Asian section or buy it online).