Our Favourite Chunky Vegetable Soup Recipe: Video Tutorial

Minestrone Soup, a beloved Italian classic, is loved all around the world with its hearty and nourishing blend of flavours. Each rendition tells a story, reflecting the unique touch of the cook and the seasonal produce available. This particular version of Minestrone Soup, a tried and true recipe, has been a cherished staple in my home for years. It’s a harmonious blend of fresh vegetables, savoury broth, and comforting pasta, all coming together to create a dish thats a light main meal, served with crusty bread, or a very hearty starter.

Over the years, this recipe has evolved, adapting to the tastes and preferences of my family, making it a personal favourite. It’s versatile enough to welcome the summer’s bounty or to utilise the robust vegetables of winter, making it perfect for any season. Whether it’s served as a warming comfort on a cold evening or as a light and refreshing meal on a sunny day, it never fails to bring smiles to the dinner table. This Minestrone Soup is more than just a dish; it’s a testament to the joy of cooking and the love of sharing a meal with those that you love.

Ingredients

For the base:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 courgette (zucchini), diced

• 1 potato, peeled and diced

• 1 cup (150g) green beans, trimmed and cut into 2cm pieces

For the broth:

• 1 tin (400g) chopped tomatoes – blitz in food processor

• 1 litre vegetable stock

Herbs for a Bouquet Garni in Minestrone:

• Parsley stems

• Thyme sprigs

• Bay leaf

• Oregano sprigs

• Rosemary sprig

• Salt and black pepper, to taste

For the bulk:

• 1 tin (400g) kidney beans, drained and rinsed

• 100g small pasta – orzo

• 2 cups (60g) shredded kale

Toppings:

• Finely grated Parmesan cheese

• Fresh basil leaves (optional)

• A drizzle of extra virgin olive oil

For the Vegan Minestrone Soup option, ensure the pasta is vegan or substitute with additional beans or chopped potatoes and replaced the Parmesan cheese for a vegan alternative.

Instructions:

1.  Heat olive oil in a large pot over medium heat.
2.  Add onion, carrots, potato and celery. Sauté until vegetables are softened, about 5 minutes.
3.  Stir in minced garlic and cook for another minute.
4.  Blitz tomatoes in food processor.  Add bouquet garni, tomatoes, vegetable broth, and pasta into soffritto (vegetable mix). Simmer for about 15 minutes until the pasta and vegetables are are almost cooked.
5.  Stir in kidney beans, green beans, kale and courgette. Season with salt and pepper.
6.  Simmer for a few minutes. 
7.  Adjust seasoning if needed.
8.  Serve hot, garnished with fresh basil, grated Parmesan and crusty bread rolls.

Nutritional Information Per Serving:

•   Calories: Approximately 260 kcal
•   Protein: 10 g
•   Fat: 4 g
•   Carbohydrates: 48 g
•   Fiber: 11 g
•   Sugar: 7 g
•   Sodium: Depending on the broth and added salt, approximately 700 mg

Note: Nutritional values are estimates and can vary based on specific ingredients used. For precise values, especially if dietary restrictions or health concerns are a priority, consider using a nutritional calculator with the exact brands and quantities used in your preparation.

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FAQ’s

How can I deepen my soup flavour?

To deepen the flavour of your soup, start by sautéing onions, garlic, and celery in olive oil or butter to create a rich base. Adding tomato paste, a splash of wine, or soy sauce can bring in layers of umami. Slow-cooking the soup allows the ingredients to meld beautifully, and finishing with fresh herbs like basil or parsley elevates the taste further. A squeeze of lemon or a dash of vinegar can also enhance the depth.

How to improve the flavour of vegetable soup?

For more flavour, use a high-quality vegetable stock or broth as your base instead of water. Incorporate a mix of fresh and dried herbs like thyme, oregano, or bay leaves. Roasting your vegetables before adding them to the soup can intensify their natural sweetness. Don’t forget to season in stages and taste as you go to ensure the right balance of salt, pepper, and spices.

What is the flavourful liquid that adds more flavour to a vegetable meal?

The most flavourful liquid is a well-made vegetable stock or broth, as it adds depth without overpowering the natural flavours of the vegetables. Alternatives include coconut milk for a creamy texture, a splash of wine for acidity, or miso paste dissolved in water for an umami punch.

How do you increase the depth of flavour?

Increasing depth of flavour involves layering techniques. Start by browning your vegetables for caramelisation. Use aromatic ingredients like garlic, ginger, and shallots. Deglazing the pan with wine, broth, or even balsamic vinegar lifts caramelised bits, enhancing complexity. Add a mix of fresh and dried herbs, spices, and acidic elements like lemon juice or apple cider vinegar towards the end for balance.