MINESTRONE IS A NATIVE ITALIAN name for an everyday thick vegetable soup put together from any ingredients found in the kitchen. In this version, I combine pumpkin, green peas and thyme for a warm and slightly earthy feeling.

THE BENEFITS ARE MANY, including a good dose of vegetables (fibers + nutrients), low calorie count and a very comforting feeling.

Print Recipe
Minestrone Soup with Pumpkin, Green Peas and Thyme
minestrone soup vegetable recipe healthy
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Servings
Ingredients
minestrone soup vegetable recipe healthy
Instructions
  1. DICE ONION, THINLY SLICE CARROT AND CELERY. Fry all three with oil in a large soup pan for 5 minutes, stirring occasionally. Then add flour, stir well and add hot vegetable stock.
  2. CUT POTATO, PUMPKIN AND GREEN BEANS INTO LARGE CHUNKS. Add potato to the pan, bring to a boil. After 5 minutes of simmering, add pumpkin and green beans. Let simmer for another 10 minutes.
  3. ADD FROZEN GREEN PEAS and again bring to a simmer for another 5-7 minutes. Lastly, add thyme and season with salt and pepper. Stir and serve hot.
Recipe Notes

Dicing a pumpkin is not a lot and requires caution. When I dice one, I use a part for this soup and freeze the rest. When I want to make this soup again, I just grab the previously diced pumpkin from the freezer, which is way less work.