minestrone soup
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Italian
Serves: 12
  • 3 yellow potatoes, peeled and diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 tomatoes, diced
  • ½ sweet onion, diced
  • 2 zucchini, diced
  • 1 cup frozen peas
  • 1½ cup frozen green beans
  • 6 cups fresh spinach
  • 1 can pinto beans, rinsed
  • ½ cup dry red lentils
  • 6 leaves savoy cabbage, roughly chopped
  • 1 handful fresh basil leaves
  • 1 cup diced acorn squash {you can sub sweet potato instead}
  • 2 vegetable bouillon cubes
  • salt, pepper, red pepper flakes to taste
  • water
  1. Wash, peel, and prepare all vegetables, and place in a large nonstick pot.
  2. Pour in just enough water to cover all the veggies, and set pot to high heat.
  3. Add in the vegetable bouillon cubes and salt, and bring everything to a boil.
  4. Once soup comes to a boil, put a lid on it and lower to a simmer. Allow the soup to simmer for at least 1 hour, until veggies are tender and easily pierced with a fork.
  5. Serve with a drizzle of olive oil, fresh Parmesan, and a sprinkle of freshly ground black pepper.
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2016/01/minestrone-soup/