Soup glorious soup! Comfort food in a bowl! Do you have a favourite? Minestrone has to be one of my all time favourites; a classic soup that is simple to make, yet so healthy and delicious. Of course, I have tweaked the classic recipe, to bump up the nutritional content and use up veggies I had at hand. (This soup is a great way of using up odd veggies sitting in the fridge drawer!)
This satisfying soup is bursting with colours, flavours and textures: chunks of tender orange sweet potato, squash and carrot combined with nutty green kale, fragrant thyme, garlic and succulent pasta. I have opted for chickpea pasta too, making this dish suitable for those following a gluten-free diet, but please feel free to use your regular pasta shapes if preferred.
I am actually so impressed with the new range of pasta that you can buy from big supermarkets these days. I love chickpea and lentil pasta, edamame bean noodles and I can’t wait to try pea noodles!
This soup is ideal for those who like batch cooking as it reheats quickly and freezes well. I love making a big batch so that I can take some for packed lunch or have as a quick supper for days when I get home late from work or the gym. It also freezes well, making it super convenient for those who love meal prepping!
Preparation time: under 15 mins
Cooking time: 25-26mins
- 1 tsp. coconut oil
- 1 red onion, finely chopped
- 2 cloves of garlic, peeled and finely sliced
- 2 small sweet potatoes, peeled and diced into about 1.5 cm cubes
- Half a medium squash (about 250g), diced into about 1.5cm cubes
- 2 carrots, peeled and cut into fat slices or chunks of about 1.5cm
- 1 can (400g) chopped tomatoes
- 3L vegetable stock
- 1 heaped tbsp. tomato puree
- 2 bay leaves
- a few springs of fresh thyme
- ½ tsp. salt
- Black pepper to taste
- ¼ tsp. stevia or ½ tsp. coconut sugar
- 100g pasta of choice. I used chick pea pasta shapes
- 100g peas
- 100g kale, sliced coarsely
- Heat the coconut oil in a deep-bottomed large pot or alternatively, dry fry with a little water. On a medium heat, add the chopped red onion and garlic and cook for about 4-5 mins until the onion turns translucent.
- Add the chunks of sweet potato, squash and carrot and continue cooking for 3 mins.
- Add the chopped tomatoes, vegetable stock, tomato puree, bay leaves, fresh thyme, salt, black pepper and sweetener of choice. Cook for a further 5 mins
- Add the pasta and cook for 10 mins before adding the peas. Cook for a further 3 mins. Then add the kale and cook for about 2 mins. Taste the soup and adjust the seasoning is required. Ladle into bowls and serve. I love to serve these with plenty of basil and parmesan cheese (vegan if required) and crusty bread or crispbreads.
Don’t forget you can find my favourite recipes in my FREE eBook here.