This is a soup recipe that I found well over a year ago, so I really wanted to share an updated version now that the soup-season is upon us yet again!
While I find it at times cringe-worthy to look back at some of my very first posts those high-quality iPhone photos though, it only goes to show that cooking and photography is an ever-evolving process. If you ever feel like a crap photographer and cook, remember that we all have to start somewhere and practise makes perfect!
I feel like I mention this every year, but I honestly do love autumn beyond what words can appropriately describe.
My connotations with the season is rainy days, herbs, apples, pumpkin, aromatic spices, warm tea, freshly baked breads, and above all: hearty soups and stews.
So what did I decide to do in order to get into the autumn-spirit?
Bake a fresh loaf of gluten-free vegan focaccia and put on a large pot of hearty minestrone soup.
My absolute favourite part of this soup is the versatility of it. There is no set recipe for minestrone soup, as it is usually made with whatever vegetables are in season at the time. Therefore if you want to make this for dinner ASAP (you really should!) but you do not have all the ingredients listed, play around with adding in various other vegetables and herbs instead.
The sky’s the limit, and all that jazz!
- 6 cups vegan vegetable broth
- 800 grams canned chopped tomatoes (approx. 28 ounces)
- 2 cups cooked chickpeas
- 2 cups trimmed and chopped green beans
- 1 1/2 cup dry whole-grain gluten-free macaroni (I used brown rice)
- 1 cup diced carrot (approx. 2 large)
- 1 cup diced celery (approx. 2-3 stalks)
- 1 cup chopped yellow onion (approx. 1 large)
- 1 cup chopped leek
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 4 large garlic cloves, minced
- 4 tbsp tomato puree
- 4 tbsp nutritional yeast (optional)
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- juice from 1/2 lemon
- freshly ground black pepper, to taste
- maldon salt, to taste
- fresh herbs, for garnish
- Start by preparing, chopping and dicing the various vegetables as listed. Once done, heat up a large pot on medium-high heat. Add in the onion and garlic and saute in 1 tbsp of water for a few minutes until lightly browned, before adding in the vegetable broth and canned tomatoes.
- Add all of the remaining ingredients except for the pasta and turn the heat down to low. Let this simmer until the vegetables are tender, approximately 20-30 minutes. Once this is done, add in the pasta and let it cook until soft, which will be another 10 minutes or so.
Season with maldon salt and freshly ground black pepper to taste. Garnish with some fresh herbs, serve with a bread of your choice, and you’re good to go!
Like mentioned above, I made some homemade focaccia to go with it.
Freezing portions of this down is an excellent way of ensuring you have a delicious dinner readily available throughout the week. Simply let the soup cool completely, transfer into some plastic containers and place in the freezer. This way it will hold nicely for at least 2-3 months!