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Winter Minestrone Soup

This is the ultimate winter food not to mention it's so super quick and easy to make. I made a ginormous pot the other day so I could left overs for my lunch the next couple of days. My boyfriend is a big eater and not a vegetarian at all and he enjoyed it just as much.

Not only this dish is delicious but its packed with veggies, protein and good carbs so it keeps you satisfied for a while. It's warming and grounding, perfect for a winter lunch or dinner!

Lets get to it...


1 diced white onion

2 garlic cloves, finely chopped

1 cup diced celery

1 cup diced carrots

1 cup diced zucchini

1 cup white beans

1 cup spiral pasta (I used gluten free)

1 handful of fresh spinach (this is optional)

1 can diced tomatoes

1 veg stock

Slat & Pepper to taste

Parsley to garnish

Parmesan or vegan parmesan to serve (also optional)

Olive Oil


Start by drizzling some olive oil in a big pot, fry the onion then add garlic, celery, carrot and zucchini in this order. Add the bean, pasta, diced tomatoes, veg stock, salt and pepper to taste. Pour about 1l of water or just enough to cover the veggies with an extra 2 centimeters above. If you like spicy you could add some cayenne pepper or a squeeze of harissa for an extra kick.

Simmer it until the pasta is ready, but still al dente (about 8-10 minutes.

Turn the fire off, add the spinach. Serve in a boel or deep plate with some parsley and parmesan on top. Enjoy!

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