Minestrone Soup

minestrone soup

My wholesome pack of vitamins and minerals, I love to relish rainy days with hot soups, especially made with seasonal vegetables, and this is one of them.

Minestrone soup can be made in different ways, as you can add all available vegetable choices into it. This is one of the basic versions for most seasons:



  • Onion 1 medium, chopped
  • Carrot 1 medium, chopped
  • Spinach/ kale/ any green leafy veg 1 bunch, washed and chopped
  • Tomato puree 1 cup
  • Vegetable broth of seasonal vegetables (cauliflower, peas, beans, beetroot, zucchini, etc.) 2 cup
  • 1 cup whole grain orecchiette, elbow or small shell pasta
  • Extra virgin olive oil/ cold pressed oil 1tbsp
  • 4 cloves garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 2 cups water
  • Salt as per taste
  • 2 bay leaves (tej patta)
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 2 teaspoons lemon juice



  1. Heat oil in a wok. Once the oil is shimmering, add the garlic, oregano, bay leaves and basil for flavouring the oil. Then add chopped onion, carrot with a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  2. Add the vegetable stock and tomato puree.
  3. Season generously with freshly ground black pepper and red pepper flakes.
  4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  5. Cook for 15 minutes, then remove the lid and add the pasta, and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked soft and the greens are tender.
  6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing.