Tuesday, January 10, 2012


Minestrone is a very popular Italian vegetable and pasta soup. There are as many recipes for Minestrone as there are Italians. This version is really fast and easy to prepare. I usually cook this soup after a long day of work when I don't feel like spending a long time in the kitchen.

Serves: 4
Prep and Cook Time: 30 minutes
  • 200 grams (~ 2 large) carrot
  • 100 grams (~ 1 large) yellow carrot
  • 100 grams celery
  • 100 grams cauliflower
  • 50 grams leek
  • 3 tsp frozen spinach
  • 2 tsp tomato purée
  • 1/2 tsp harissa (optional)
  • 1 liter vegetable stock
  • 1/4 liter water
  • 2 tsp fresh parsley
  • 1/2 tsp cumin
  • 1 cinnamon stick
  • 2 chopped garlic cloves

Cut vegetables (carrot, yellow carrot, celery, cauliflower, leek)  into pieces, put in a large pot with garlic, harissa, cumin and tomato purée. Cook and stir on high heat for 5 minutes until the vegetables and tomato purée start to brown. Add water, vegetable stock, spinach, cinnamon and cook for 20 minutes.
Serve with fresh parsley. 

For a real minestrone you can add some cooked pasta, but it's also delicous as simple vegetable soup. 

Enjoy your meal!


  1. Great soup! So colorful and nutricious!

  2. I very much like minestrone, especially during winter this is a perfect meal. Yours looks delicious.