Chunky Minestrone

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!

Print Recipe

Chunky Minestrone

Author: Stella Cuisine + Inspiration: Italian

Difficulty: Easy Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 6

Ingredients

Servings

• 1 Leek
• 2 Carrots
• 1 Celery
• 3 Tomatoes
• 400 grams Cauliflower
• 220 grams Green Beans
• 70 grams Spinach
• 200 grams Borlotti or Butter Beans (fresh or canned)
• 3 Bay Leaves
• 1,2 liter Vegetable Stock
• to taste Salt and Pepper
• Parsley
• 2 tablespoons Olive Oil (EVO)

Instructions

1. 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.
   
2. 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.
3. Add the spinach leaves and beans (cooked or canned) and continue to cook for 5 minutes. Season with pepper and salt, if needed.
   
4. Serve hot with crusty bread.