A traditional Italian minestrone soup rich in vegetables, naturally healthy, low in calories, and incredibly satisfying. And still good when cold. This version is enhanced with Italian hard cheese rinds to boost the flavour.

Perfect for a detox diet, meal prep, or a hearty vegetarian dinner.

Serve 4, Prep Time: 20 minutes, Cook Time: 2-3 hours

  • 2 medium onions ( 2 cups / 300 g, chopped)
  • 1 celery stalk
  • 2 carrots ( 1 cup / 150 g)
  • 2 courgettes ( zucchini 300 g)
  • 2 medium potatoes (2 cups / 300 g), diced
  • 1 yellow or orange bell pepper, chopped
  • 2 ripe cherry tomatoes
  • 3-4 basil leaves
  • 1 sprig rosemary
  • 1 sprig thyme
  • Fresh parsley
  • 2 tbsp extra virgin olive oil
  • 2 Parmigiano or Grana Padano Italian hard cheese rinds
  • 6–8 cups hot water or veggie stock (1.5–2 liters)
  • Salt and pepper to taste

Method

1.In a large pot:

Heat olive oil, add onion, celery, and carrots, herbs (tied or loose) and cook for 5 minutes, stirring frequently.

2. Add diced potatoes, pour in a little hot water or hot veggie stock, simmer for 10 minutes.  Add courgette, bell pepper, and tomatoes. Pour in more water or stock to cover, season with salt and pepper, cook for 20 minutes.

3. Add hard cheese rinds, cover and cook for 10–15 minutes.

👉 For a thicker soup: blend a small portion and return it to the pot

4. Serve hot with a drizzle of olive oil or grated Parmigiano cheese

 

 

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