Minestrone Soup {Italian Vegetable Soup}

Minestrone Soup

Anyone up for a hot bowl of soup? If so, this is a great all-around vegetable soup that fills the belly well. I have great childhood memories of Progresso canned minestrone soup, but this is an un-canned version. It’s kind of the pot luck of soups.

Yes, it takes some time, and some purchasing of ingredients, but nothing out of the ordinary. And it’s easy to store in the refrigerator to reheat, or freeze some for later.

Bowl of minestrone soup

There are lots of ingredients here, and there isn’t much I would sub or remove. The stuff that I think you can vary are the vegetables and maybe the red pepper flakes, but everything else makes it taste just like you expect a good minestrone soup to taste. Mangia!

For SCD, use navy beans or just leave them out and add some other vegetables such as cauliflower and butternut squash.

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, SCD, Soup, Vegetarian, Wheat-Free  |  5 Comments
 
 

5 Responses to Minestrone Soup {Italian Vegetable Soup}

  1. Sophie says:

    A delightful soup to savour in these these cold, cold days in wintertime!

  2. Carol says:

    This might sound like a stupid question, but would you freeze the soup with the pasta? Won’t it taste weird when it’s cooked again?

    p.s. just found your blog. I think you’re a genius. :)

    • Erica says:

      Hi Carol. We haven’t noticed the pasta being soggy after reheating it, so I’d say no, but I bet it depends on the pasta and how long it cooked for to begin with. Hope that helps :)

  3. Max says:

    Just made a single portion of this for myself – found halving the ingredients made a nice big bowl, and I can honestly say it tasted absolutely AMAZING! thank you so much for uploading the recipe!

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