Description
This healthy minestrone is the best autumn dinner. Packed full of healthy veggies, a little bit of olive oil, and a whole lot of flavour it’s a warming dinner that’s easy to put together. Healthy, vegetarian, and vegan-friendly!
Ingredients
Units
Scale
- 2 Tablespoons olive oil (extra virgin)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 1 medium yellow onion (diced)
- 1 medium zuchinni (cut into rounds, then quartered)
- 4 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 2 cups water
- 1 1/2 cups tomato juice
- 1 bay leaf
- 1 pinch red pepper flakes
- 1 small head Chinese cabbage (AKA wombok) (cut into thin strips)
- 1 can cannellini beans (drained and rinsed)
- 1 cup macaroni (or other short pasta shape (GF if needed))
- 2 teaspoons lemon juice
- 1/4 cup red wine (optional)
To serve
- grated parmesan (optional)
- sliced basil (optional)
- extra drizzle olive oil
Instructions
- In a large stockpot, heat the olive oil over medium heat.
- Once oil is hot, add the carrots, celery, yellow onion, and a pinch of salt. Cook, stirring frequently until the onions become translucent, about 10 minutes.
- Add the zucchini, garlic, oregano, rosemary and thyme to the pot. Cook, stirring frequently until the garlic and herbs become fragrant, about 2-3 minutes.
- Add the vegetable broth, water, tomato juice, bay leaf and pepper flakes. Increase the heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook, covered, for 15 minutes.
- Add the Chinese cabbage, cannellini beans, and macaroni to the pot. Continue simmering for another 20 minutes, uncovered, until pasta is al dente and all the vegetables are cooked through.
- Turn off the heat and stir in the lemon juice and red wine if using. Add extra salt if needed.
- Serve the soup in large bowls, with an extra drizzle of olive oil. You can also top the soup with a sprinkiling of parmesan or sliced basil for extra flavour. Enjoy!
- Store leftovers in an airtight container for up to 5 days and reheat on the stove or in a microwave. It can also be frozen for up to 2 months and reheated the same way.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: Italian