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Soup of the week: Minestrone soup

Minestrone soup

We are just getting over our first snow storm of the year. We just received over 30 cm of snow. I am not saying I am not happy, as the ski conditions will be great over the weekend and more slopes will be opened!

But to warm us up, what’s better than a nice hearty soup full of vegetables and of course, full of taste. As it was cooking, the kitchen was filled with scents of onions and fresh herbs. This soup is probably as traditional in the italian cuisine as pasta is. In fact it means “the big soup”(Minestrone).

It is a blend of “in season” vegetables and it all depends on what you have. In my case today, I replace green beans by snow peas, but there is a basic to the minestrone I think which is tomatoes, onions, carrots and celery. To my Italian friends I hope I’m not wrong! :-)

If you are using pastas other than quinoa, I would cook them ahead until they are almost ready, drain and rinse them before you put them in your soup. Rice or corn pastas then to give this “not too nice” texture to the liquid when they cook compared to quinoa pastas that don’t need any rinsing.

Preparation time: 15 minutes

Cooking time: 30 minutes

  • 2 tbsp. (30ml) of coconut oil
  • 1 organic red onion
  • 2 celery stalks
  • 1  organic carrot
  • 1/2 cup (125ml) of organic snow peas
  • 1/2 cup (125ml) of organic dry yellow split peas
  • 1 tsp. (5ml) of italian herbs
  • 2 organic onion broth cubes
  • 2 tbsp. (30ml) of nutritional yeast
  • 3 stems of coriander with the roots
  • 1 28 oz. of organic diced tomatoes
  • 1/2 cup (125ml) of red wine
  • 3 cups of water
  • 1 cup of quinoa macaroni pastas
  • Salt and pepper
  1. Finely dice all your vegetables and cut the roots from the coriander. The way you cut your vegetables is an important part of you soup. You don’t want to have your mouth filled with a big piece of carrot, it’s nice to have a little bit of everything and also it help with the cooking time. :-) I don’t mean it has to be perfect, which is not part of this world!
  2. In a pot,  melt your coconut over medium heat and stir in your onion. Then add the celeries, the carrot, the snow peas, the split peas, the nutritional yeast, the onion broth cubes and the coriander roots. Let them cook for about 5 minutes and continue stirring so it doesn’t stick.
  3. Add in the wine and scrub the bottom of the pot to get the juices and bring it to boil.
  4. Put in the tomatoes and the water. Add some salt and some pepper and let it cook for 20 minutes.
  5. Add in your coriander leaves and the pastas and cook for another 5-8 minutes or until they are tender.
  6. Serve with nice gluten free croutons and you will have a nice quick hearty meal. Enjoy!


7 thoughts on “Soup of the week: Minestrone soup

  1. Pingback: Eats- Carrot Juice Minestrone Soup | Musings from Providence

  2. Pingback: Minestrone Alla Milanese | RecipeReminiscing

  3. Pingback: Vegetable Minestrone – A delicious healthy eating soup.

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