Minestrone Soup with Pumpkin, Green Peas and Thyme

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.

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Minestrone Soup with Pumpkin, Green Peas and Thyme

Course

Main Dish

Cuisine

Italian

Prep Time

30 minutes

Servings

Ingredients

• 2 tbsp cooking oil or butter
• 1 white onion
• 1 large carrot (or 2 small)
• 2 stalks celery
• 1 tbsp flour
• 2 potatoes, diced
• 100 g green beans cut into 3cm pieces
• 2 generous handfuls diced pumpkin peel and dice by yourself, or buy pre-packaged dice for quick handling
• 200 g frozen green peas
• 1-2 tsp dried thyme
• 1,5 L good vegetable stock melt 2 cubes of vegetable stock in 1,5L water. Good vegetable stock contains mostly oil and vegetables, and little salt.
• salt and pepper to taste

Course Main Dish Cuisine Italian Prep Time 30 minutes Servings Ingredients 2 tbsp cooking oil or butter 1 white onion 1 large carrot (or 2 small) 2 stalks celery 1 tbsp flour 2 potatoes, diced 100 g green beans cut into 3cm pieces 2 generous handfuls diced pumpkin peel and dice by yourself, or buy pre-packaged dice for quick handling 200 g frozen green peas 1-2 tsp dried thyme 1,5 L good vegetable stock melt 2 cubes of vegetable stock in 1,5L water. Good vegetable stock contains mostly oil and vegetables, and little salt. salt and pepper to taste

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.