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.
|Prep Time||30 minutes|
- 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
- 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.
- 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.
- 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.
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.