When days are getting colder, this chunky minestrone soup is all that you need to feel warm again and revitalised! You can use your favourite vegetables, potatoes, pulses or let the season inspire you.
Chunky minestrone is a traditional family recipe, which I have been eating since I was a child. My mom, though, used to blend all the ingredients with a blender, because I did not like to see all the vegetables floating in the soup… well, things have definitely changed!
Start chopping all the vegetables. If you have fresh beans, boil them according to the instructions on the package. Otherwise, you can also use canned beans.
Heat the olive oil in a large pot, and then add the leek, carrots, and celery. Stir fry for 10 minutes, until softened. Add the cauliflower, tomatoes, green beans, parsley (finely chopped) and bay leaves. Pour the vegetable stock, reduce heat and cook for another 10 minutes.
Add the spinach leaves and beans (cooked or canned) and continue to cook for 5 minutes. Season with pepper and salt, if needed.
Serve hot with crusty bread.