A vegetarian minestrone soup is one of those practical meals to which you can basically add any leftover veggies, pasta or rice you have in the refrigerator.
The minestrone originates from Italy, and is a thick vegetable soup, often made with beans and added rice or pasta. Any veggies in season can be used, and there are many, many variations of the recipe.
This particular veggie minestrone recipe is one we return to over and over again because it is really good. Even on those days when I simply don’t have almost any of the ingredients- it is good anyway!
This heartwarming feel-good comfort soup, is really great for the cold months, but I have served it even in the summer when it was 40C outside!
My son suggested (red in face of the heat) that it might be a better idea to serve it chilled. And yes- this soup tastes really good chilled as well!
In this recipe I have omitted the beans, but you can add some cooked or canned Borlotti beans (for example), if you'd like some extra protein.
(You can buy great quality bulk herbs and spices at: Starwest Botanicals.)
If served as a main meal, serve the minestrone with for example cheese and red onion pastries and a crispy green salad.